Preheat the oven to 375 degrees. Butter an 8x8-inch square pan (or similar-sized round casserole dish).
Pile the cherries into the prepared dish and sprinkle with lemon juice.
In a medium bowl, whisk together the sugar and flour. Use a fork to stir in the egg. Keep stirring until the egg is incorporated into the dry ingredients and it's a crumbly mixture.
Crumble the crumbly mixture over the cherries. Drizzle melted butter on top.
Bake 35 to 45 minutes, until the top is a nice golden brown and the cherry juices are bubbling. Remove from the oven and cover with foil to keep warm until you're ready to serve.
PREPARE THE TOPPING:
Use a hand mixer to whip the cream in a medium bowl. Add powdered sugar during mixing, and continue to mix until the cream is thick. Serve whipped cream over individual plates of cobbler. Top with a fresh cherry, for garnish, if desired.
Notes
*For pitting cherries, it's easiest to use a cherry pitter like this one: OXO Cherry Pitter
*If you are preparing this as gluten-free, use 1 cup of gluten-free all-purpose flour to replace the regular all-purpose. I used Cup 4 Cup Gluten Free Flour Blend and it worked out great. They sell it in the Williams Sonoma stores too.