Preheat oven to 400°F. Combine fruit, 2/3 cup sugar and tapioca in 8x8x2-inch glass baking dish and toss to blend. Bake until tender and bubbling thickly, about 50 minutes. Cool 10 minutes. Meanwhile, mix 3/4 cup flour, baking powder, salt and 1 tablespoon sugar in medium bowl. Add lemon peel and 3 tablespoons butter; using fingertips, rub in until mixture resembles coarse meal. Add cream; stir until moist clumps form. Gather into ball. Using floured hands, pat out dough on floured surface to 6-inch square. Cut into 6 equal rectangles. Mix brown sugar, spices and 2 tablespoons butter; using fingertips, rub in until topping mixture begins to clump together. Place biscuits atop hot cobbler. Top with brown sugar mixture. Bake until biscuits are golden, about 25 minutes. Cool 30 minutes. Serve with cream.