For topping: in a medium bowl stir together flour, the 2 tbs sugar, baking powder and optional cinnamon. Cut in butter/margarine until the mixture resembles coarse crumbs. Set aside.
For filling: in a saucepan combine the cherries, 1 to 1 1/4 cups sugar, cornstarch and 1/4 cup water. Let stand for 10 minutes (20 minutes if using frozen fruit). Cook and stir until thickened and bubbly. Keep filling hot.
In a small bowl stir together the egg and milk. Add to flour mixture, stirring until just combined. Transfer the hot filling to a greased 2-quart baking dish. Using a spoon, drop topping onto small mounds on top of filling.
Bake cobbler in a 400 degree oven for 20 - 25 minutes, until top is firm and somewhat browned. Serve warm or at room temperature with optional ice cream.