Chocolate Bing Cherry Cobbler

I've been spending the majority of my time on Facebook but I wanted to share the recipe with everyone.

I recently bought 52 lbs of delicious Washington State Bing Cherries. We ate some; froze the majority but than made this yummy cobbler.

I adapted Williams-Sonoma Bing Cherry Cobbler recipe to a Chocolate version.

Ingredients:
For the filling:
5 cups pitted fresh Bing cherries or other sweet
  cherries (about 3 lb. unpitted)
1 Tbs. fresh lemon juice, strained
3 Tbs. sugar

For the topping:
2/3 cup buttermilk
1 tsp. vanilla extract
1 1/2 cups all-purpose flour
3 Tbs cocoa (I used Ramstadt-Breda Rich Dark Cocoa from The Prepared Pantry)
1/2 cup sugar
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
6 Tbs. (3/4 stick) cold unsalted butter, cut into1/2-inch pieces
1/4 cup chocolate chips

Directions:
Preheat an oven to 375°F. For individual servings, place six 1-cup ramekins or custard cups on a rimmed sheet. For a large cobbler, have ready a 9-inch glass or ceramic pie dish or baking dish with sides at least 2 3/4 inches high.

To make the topping with an electric mixer, in a small bowl, stir together the buttermilk and vanilla; set aside. In the bowl of a stand mixer fitted with the flat beater, sift together the flour, cocoa, sugar, baking powder, baking soda, salt and cinnamon. Add the butter pieces. Beat on low speed until the mixture forms large, coarse crumbs the size of small peas, about 30 seconds. Slowly pour in the buttermilk mixture and continue to beat just until combined and a soft, sticky, evenly moistened dough forms.

Drop the dough by heaping spoonfuls onto the fruit, spacing it evenly over the surface. The topping will not cover the fruit but will spread during baking to cover it. Sprinkle the chocolate chips evenly over the dough.

Bake the cobbler until the fruit filling is bubbling, the topping is browned, and a toothpick or cake tester inserted into the topping comes out clean, 30 to 35 minutes. Transfer to a wire rack and let cool for 15 minutes. Serve warm. Serves 6.