Roughly chop the chocolate. Pit the cherries and cut them into quarters. Set both aside.

Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl until evenly combined.

Add the cold butter to the bowl. You can cut it directly into the flour with a paring knife or add small butter cubes. Use your hands or a pastry cutter to press the butter between your thumb and forefinger, creating flat shards. Continue until the mixture looks shaggy, with the largest pieces about pea-sized.

In a separate bowl, stir together the sour cream, heavy cream, and vanilla extract until smooth.

Add the chopped chocolate and cherries to the dry ingredients and toss to coat. Drizzle the wet ingredients over the dough, then mix together until the dough is moistened. It should look crumbly and slightly dry, not smooth or wet.

Turn the dough out onto a well-floured work surface so it doesn't stick. Use your hands to gently pat it together, then shape it into a rectangle about 2 inches thick. Work quickly to keep the butter cold.

Use a bench scraper to cut the rectangle in half. Stack the two pieces on top of each other and press down gently. Roll or pat the dough back into a 2-inch-thick rectangle and repeat the cutting and stacking once more. This process is called "lamination" and creates flaky layers.

Remove the chilled dough and use a sharp knife or bench scraper to cut it into 8 equal wedges, like a pizza. Arrange the scones on a parchment-lined baking sheet, spacing them about ½ inch apart. Brush the tops lightly with heavy cream.

Bake for 20-25 minutes, until the scones are tall and deeply golden. Let them cool completely on the baking sheet or a wire rack before glazing.

Whisk the powdered sugar and cherry juice together until smooth and pourable. Add more juice a teaspoon at a time if the glaze is too thick.

Drizzle the glaze over the cooled scones. Finish with flaky salt or mini chocolate chips if desired. Enjoy!