Preheat the oven to 400?F (200?C) and line a baking sheet with parchment paper.

In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.

Cut in the cold butter using a pastry cutter until the mixture resembles coarse crumbs.

Stir in the heavy cream and vanilla extract until just combined.

Gently fold in the chopped cherries.

Turn the dough onto a floured surface and gently knead it a few times until it comes together.

Pat the dough into a circle about 1 inch thick and cut into wedges.

Place the scones on the prepared baking sheet and bake for 15-20 minutes or until golden brown.

Allow to cool slightly before serving.