Preheat oven to 180 degrees C. Lightly spray a 1L (4-cup) ovenproof dish with oil and place dish on a baking tray.
Combine the cherries, juice and 1 tablespoon caster sugar in a medium saucepan over medium heat. Cook, stirring occasionally, for 3-4 minutes or until cherries defrost and sugar dissolves. Blend the cornflour with 1 tablespoon water in a small bowl. Stir into the cherry mixture. Cook, stirring, for 1-2 minutes or until mixture boils and thickens. Spoon cherry mixture into prepared dish.
Sift the flour and spice into a medium bowl. Stir in the remaining caster sugar. Stir in the melted butter, egg yolk and enough of the milk to make a soft, sticky dough. Drop heaped teaspoons of the mixture over the hot cherry mixture.
Bake cobbler for 25-30 minutes or until golden. Stand cobbler 5 minutes. Serve dusted with sifted icing sugar