Heat oven to 375°F. In small bowl, combine sugar and cardamom; mix well. Reserve 2 tablespoons mixture; set aside.
In medium saucepan, combine remaining sugar mixture with cornstarch, apples and cranberries. Bring to a boil, over medium heat, stirring frequently. Boil 1 minute, stirring constantly. Reduce heat; cook until apples are crisp-tender, stirring frequently. Pour into ungreased 2-quart casserole.
Separate dough into 10 biscuits. Arrange over hot fruit mixture. Sprinkle with reserved sugar mixture.
Bake at 375°F. for 20 to 25 minutes or until biscuits are deep golden brown and fruit mixture is bubbly. Serve warm with milk or half-and-half.