Preheat your oven to 350°F (175°C).
Grease your cast iron skillet with butter or nonstick spray.
Pour the cherry pie filling evenly into the skillet.
Dip each biscuit in melted butter and arrange them on top of the cherries — slightly overlapping if needed.
Bake for 15–20 minutes, or until the biscuits are puffed and golden brown on top.
Mix the cream cheese, powdered sugar, and vanilla using a hand mixer until smooth. If too thick, add a teaspoon of water to loosen.
Drizzle the frosting over the warm cobbler.
Serve immediately with a scoop of vanilla ice cream and a dollop of whipped cream.
