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.