Chocolate-Cherry Cobbler

2 tablespoons packed brown sugar
2 tablespoons cornstarch
1 can (16 ounces) pitted red tart cherries packed in water, undrained
1/4 teaspoon almond extract
6 drops red food color
1/2 cup all-purpose flour
1 tablespoon plus 1 teaspoon baking cocoa
1 tablespoon packed brown sugar
3/4 teaspoon baking powder
1/8 teaspoon salt
2 tablespoons butter or margarine
1/3 cup low-fat milk
1 teaspoon vanilla

Heat oven to 375º. Mix 2 tablespoons brown sugar and the cornstarch in 2-quart saucepan. Stir in cherries. Cook over medium heat 4 to 5 minutes, stirring occasionally, until slightly thickened. Stir in almond extract and food color. Pour into ungreased 1-quart casserole.

Mix flour, cocoa, 1 tablespoon brown sugar, the baking powder and salt in medium bowl. Cut in butter, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs.

Stir in milk and vanilla until mixture forms a soft dough. Drop dough by 6 spoonfuls onto hot cherry mixture. Bake uncovered 20 to 25 minutes or until topping is no longer doughy. Serve warm. Makes 6 servings