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Heat oven to 425°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray.
In large bowl, combine berries, jam, tapioca and ⅓ cup sugar; mix gently. Spread in sprayed baking dish. Top with 1 tablespoon margarine.
Bake at 425°F. for 20 to 30 minutes or until berry mixture begins to bubble and is thickened and clear, stirring every 10 minutes.
Meanwhile, lightly spoon flour into measuring cup; level off. In large bowl, combine flour, 2 tablespoons sugar, baking powder and salt; mix well. With pastry blender or fork, cut in ¼ cup margarine until crumbly. In small bowl, combine egg and 2 tablespoons milk; beat well. Stir into flour mixture until a stiff dough forms, adding additional milk, 1 teaspoon at a time, if necessary.
On lightly floured surface, roll out dough to ½-inch thickness. With 2-inch cookie cutter, cut out hearts, rounds or diamonds. Stir hot fruit mixture; top with dough cutouts. Sprinkle cutouts with 1 teaspoon sugar.
Bake at 425°F. for 10 to 20 minutes or until fruit bubbles around edges and biscuits are light golden brown. Cool at least 15 minutes.