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Drop-Biscuit Pear and Dried Cherry Cobbler

['6 medium Bosc pears (about 3 pounds), peeled, cored, cut into 1/2" pieces', '1 cup dried tart cherries', '2/3 cup (packed) light brown sugar', '2 tablespoons all-purpose flour', '2 tablespoons fresh lemon juice', '1/4 teaspoon ground cinnamon', '1/8 teaspoon kosher salt', 'Pinch of ground cloves', '2 cups all-purpose flour', '2 teaspoons baking powder', '1 teaspoon kosher salt', '3/4 cup plus 2 tablespoons sugar', '3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces', 'Vanilla ice cream (for serving)']

Preheat oven to 400°F. Toss pears, cherries, sugar, flour, lemon juice, cinnamon, salt, and cloves in a large bowl. Transfer to a 13x9" baking dish.
Whisk flour, baking powder, salt, and 3/4 cup sugar in a medium bowl. Rub in butter with your fingers until a coarse meal forms. Gradually mix in 1/3 cup hot water until a soft wet dough forms (a few lumps are okay). Drop clumps of dough over filling; sprinkle with remaining 2 tablespoons sugar.
Bake until filling is bubbling and top is golden brown and cooked through, 40–45 minutes; let cool. Serve with ice cream.

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