Start by preheating your oven to (400°F) = (204°C). Grease a 9-inch by a 13-inch baking pan with butter. Combine the flour, sugar, baking powder, and salt, then stir until mixed. Now, cut in the butter and shortening with a pastry cutter to work the flour mixture. Beat the eggs and milk together. Pour the egg mixture into the flour mixture and stir with a fork until combined.

Place the CANNED CHERRY PIE filling into the buttered baking pan. Place dollops of the cobbler topping onto the cherries. Cover it as evenly as possible to make that "cobbled" look. Sprinkle additional coarse raw sugar on top of the cobbler.

Bake for 30-35 minutes, or until golden brown. Let the cobbler rest for 10-15 minutes before you serve it. Serve with a scoop of vanilla ice cream or a dollop of freshly whipped cream.

Wash the cherries, remove the stems and seeds. Use 6-8 cups of fresh cherries, 1-1/2 tablespoons lemon juice, 2 teaspoons cornstarch, 1/4 cup brown sugar, 1/4 cup white granulated sugar, 1-1/2 teaspoons vanilla, 1/2 teaspoon cinnamon. Combine all of these ingredients in a bowl, mix thoroughly. Place the mixture in the buttered pan. Follow the instructions for the cobbler topping. Bake as directed.