Combine cherries, juice, sugar and tapioca in saucepan. Cook, stirring constantly, until mixture is thickened and bubbly.
Remove from heat and set aside to cool briefly. \
Sift flour, baking powder, salt and sugar together. Cut in butter with a pastry blender until mixture is crumbly, then add the milk, stirring lightly until just mixed.
Butter a shallow baking dish or pan (about 6 cups) and pour in the warm cherry mixture. Dot with butter and spoon the dough over the hot cherries in evenly spaced mounds.
Sprinkle the top with a little sugar and bake at 400 degrees for 25 minutes or until top is golden-brown.
Serve with lightly whipped cream.