Place flour, baking powder, salt, and sugar in a mixing bowl. Sift to mix. Now rub in shortening and mix to a dough with 3/4 cup of water.
Roll out one-quarter inch thick and fill with the prepared cherries. Roll as for jelly roll and then place in a well-greased and floured pan. Bake in a moderate oven for thirty-five minutes, basting every ten minutes with syrup.
Stone cherries and place in a saucepan. Add brown sugar and water. Cook slowly until the cherries are soft. Then add cornstarch dissolved in 3 tablespoons of water. Bring to a boil and cook for five minutes. Cool and use. This mixture must be very thick.