For filling, in a medium saucepan combine cherries, granulated sugar, cornstarch, and orange juice. Let the mixture stand for 20 minutes.
Meanwhile, for biscuit topping, in a medium bowl stir together the cornmeal, flour, brown sugar, baking powder, cinnamon, and salt. Using a pastry blender or 2 table knives, cut in the butter until mixture resembles coarse crumbs. Make a well in the center of cornmeal mixture. In a small bowl stir together the egg yolk(s) and milk. Add the egg mixture all at once to cornmeal mixture. Using a fork, stir just until moistened. Set aside.
Cook and stir the filling over medium heat until thickened and bubbly. Reduce heat to low. Immediately spoon the biscuit topping into 2 mounds on top of hot filling.
Cook, covered, about 10 minutes or until a wooden toothpick inserted in topping comes out clean. Serve warm. If desired, serve with ice cream. Makes 4 servings.