Sift dry ingredients together. Line a baking tray with parchment paper. Into a large mixing bowl, sift in your dry ingredients; flour, baking powder and salt. Add in the sugar and stir together.
Whisk wet ingredients together. In a bowl, whisk together the cream, egg, and vanilla extract. Once whisked, set aside one tablespoon of the egg mixture- this will be your egg wash to be used later.
Add butter to flour. Add the chopped butter and using your fingertips, toss the pieces until they are separated and coated with flour. In the bowl, set roughly ¼ of the butter cubes to the side of the bowl. Using your fingertips, rub the flour and remaining butter together until it looks like breadcrumbs. (Alternatively, use a pastry cutter) Now rub the remaining cubes of butter into the flour but this time leave them larger until they are the size of peas.
Combine wet into the dry ingredients. Make a well in the dry mix and pour in the whisked egg and milk mixture into the centre. Use a fork to stir until the mixture just starts to come together to form a dough. It will still be very shaggy at this point and feel quite sticky. If necessary, use your hands to lightly bring it all together incorporating the dry flour left at the bottom of the bowl.
Coat the cherries in flour. Into the bowl your chopped cherries are in, add the remaining 1 tablespoon of flour and toss to coat the cherries. This will soak up a little of the juices and stop them from staining the dough quite so much!
Add the cherries to the dough. Tip the floured cherries into the dough and very gently mix them in with your fingertips. Then start to bring the dough together into a lump by pressing the dough together. Tip out onto a lightly floured work surface.
Bring the dough together. Once on the work surface, continue to bring the dough together with floured hands by pressing it together. Fold it in half and then press flat. Do this again if needed to make the dough smoother. This incorporates air into the dough and makes it smoother without having to knead the dough with the risk of over working it. Gently flatten it out with your hands into a disc.
Cut the dough in half and shape into two discs. Using a bench scraper or a sharp knife, cut the dough in two.Shape each half into a round disc, flour your hands if you need to help shape it. Flatten the disc until its 2 cm (1-inch) thick. Prepare scone rounds and refrigerate. Add the two discs onto the prepared baking tray and brush each disc with the remaining cream. Either sprinkle the top with Demerara sugar or sprinkle flaked almonds over the top. You can do both on each disc if you like! Now the discs need to be cut into 6 wedges using a sharp knife. Refrigerate tray for 30 minutes or freeze for 15 minutes. Whilst the scones are chilling, pre-heat the oven to 180°C (350°F) Bake. Bake for 25-35 minutes until the scones are risen and the tops are golden brown. (The time will depend on the thickness of your scone rounds. The thicker they are, the longer they will need to bake. Check at the 25-minute mark and add on more time if necessary.)Once baked, remove from the oven and drizzle melted dark chocolate over the top. Serve immediately. Best eaten the day they are made.