Preheat oven to 425°F.

Whisk flour, sugar, baking powder and salt in a large bowl until combined. Use a pastry blender to cut in chunks of COLD butter until butter is the size of peas. NOTE: You can also do this in a food processor. Pulse chunks of COLD butter into flour mixture until butter is the size of peas. Now add eggs and vanilla to the bowl. Stir until they're fully incorporated.

Add chopped cherries and chocolate chips to dough. Gently stir until they're mixed into the dough. Dough will be thick and sticky. 

With floured hands, shape dough into a ball; transfer it to a floured work surface. Sprinkle dough with flour as needed (it's sticky). Add flour to your hands as needed to prevent sticking. Knead dough until it comes together in a cohesive ball. Sprinkle dough with more flour (as needed) until dough is not sticky. Shape dough into an 8" circle, about 1" high.

Use a pizza cutter or sharp knife to cut dough into 8 pie-shaped wedges. Place wedges on an ungreased baking sheet. Arrange wedges in a circle (pointed tip toward the middle), leaving ½" between wedges.

Bake scones at 425°F. for 18-20 minutes. Scones should be golden brown on top and set. Remove from oven; let cool 4-5 minutes, then separate scones with a knife. Transfer scones to a wire rack to finish cooling. TIP: Put paper towels, foil or parchment paper UNDER rack to catch drips while glazing scones.

Combine powdered sugar and vanilla in a small bowl. Add 3-4 tsp. water (one tsp. at a time), stirring until glaze is lump-free/thin enough (consistency of honey) to be "brushed" onto scones (may not need all the water). Use a pastry brush to brush glaze on scones, covering as much surface as possible, letting it run down the back and sides. Divide glaze evenly, using ALL the glaze.

Let glazed scones rest/continue to cool until glaze hardens. They taste best served at room temperature. Serve and enjoy!