• Preheat oven to 425 degrees
• In large bowl, combine flour, sugar, salt, baking soda and powder. Using your fingers, a fork or a pastry blender, cut in butter until it forms coarse crumbs. Stir in buttermilk and vanilla, just somewhat combining, then fold in chocolate and cherries. Stir with a spoon until a dough forms, using your hands to bring it together. Turn onto a lightly floured surface and knead gently, adding a bit more flour if sticky.
• Divide in half and pat into 7 inch round circles. Brush each dough round with melted butter. Cut into 6 or 8 wedges, or use a biscuit cutter to make smaller rounds.
• Bake for 12-14 minutes (wedges) or 9-11 minutes (rounds). Top with fresh cherry glaze!

Fresh Cherry Glaze

• Add cherries and water to the bowl of a food processor, blending until smooth (or almost smooth). Transfer puree to a large bowl, add in vanilla, then stir in powdered sugar. The amount of sugar you need to add is highly dependent on how juicy your cherries are. Ideally, you want a runny glaze. If the glaze seems TOO runny, add more sugar, whisking continuously until smooth. If it seems too thick, add in more water one tiny drop at a time, whisking constantly. Drizzle on top of scones while warm, and grate additional chocolate on top if desired.