Yes, but I prefer sour cherries over sweet cherries in my cobbler, but everyone's preference is unique. For fresh cherries, first pit the cherries and then cook the pitted cherries in a syrup thickened with a little cornstarch. The general rule is to add 4 cups pitted sour cherries, 1/2 cup sugar, 1/4 cup water, 2 tablespoons lemon juice, and 2-3 tablespoons cornstarch to a pan. Bring the mixture to a boil and then simmer until thickened. Then, if desired, add a pinch of salt or 1/4 teaspoon of almond or vanilla extract. Frozen cherries are already pitted, but because they are frozen and will have slightly more moisture, add another tablespoon of cornstarch.