Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. In 3-quart saucepan, mix cherries, mixed berries, 1/2 cup of the sugar, the cornstarch and water. Cook over medium-high heat, stirring frequently, until mixture boils and thickens. Pour into baking dish.
In medium bowl, beat egg white with wire whisk until frothy. In another medium bowl, mix remaining 1/4 cup sugar and the cinnamon.
Separate dough into 10 biscuits. Cut each into quarters. Dip dough pieces in egg white, then toss in sugar mixture to coat. Arrange on hot fruit mixture. Sprinkle almonds over top.
Bake 25 to 30 minutes or until biscuits are deep golden brown and no longer doughy in center. Let stand 20 minutes before serving. Serve warm cobbler with whipped cream.