Preheat the oven to 400˚ F. Lightly grease a 2-quart baking pan. In a medium bowl mix together the cherries, maple syrup, whole-wheat flour and liqueur. Spread the cherry filling out evenly in the greased pan.
To prepare the cobbler topping, combine the all-purpose and whole-wheat flours, cornmeal, granulated and maple sugars, baking powder, baking soda and salt in a large bowl. Mix together with a fork. Cut the butter into the dry ingredients.
Add the buttermilk and vanilla extract to the flour mixture, and mix lightly to form the dough.
Drop spoonfuls of the dough onto the cherries. Bake for 40 minutes or until the cobbler topping is lightly browned.