• Pre-heat oven to 400 degrees F. Spray a baking sheet with non-stick spray or line with parchment paper.
• In a large bowl, mix flour, cocoa powder, baking powder and salt.
• Add the butter, and using a pastry blender cut it into the flour until it resembles coarse crumbs (you can also use a food processor for this part, pulsing until the mixture resembles coarse crumbs).
• Add the chopped chocolate and sugar to the dry mix and stir to combine.
• Make a well in the center of the dry ingredients then add the sour cream and milk.  Gently mix the dry ingredients into the wet ingredients.  It may seem a bit dry at this point, but do not add more liquid yet.
• After mixing the dry and wet ingredients, add the cherries and gently fold them in. Let sit 5 minutes. If the mixture is still dry, add milk 1 tbsp at a time until it comes together to form a dough.
• Turn the dough out onto a floured counter or pastry mat and gently press into approximately a 9-inch circle (1 inch thick).
• With a sharp knife, cut into 8 wedges and place them on the baking sheet.
• Bake for 22 minutes until scones are risen and set. Remove to a cooling rack to cool completely.

For the Chocolate Drizzle

• Mix the chopped chocolate and heavy cream and heat in a microwave on 15 second intervals until melted and smooth when stirred. (If you don’t have a microwave, you can heat over a double boiler.)
• Drizzle the melted chocolate over the cooled scones. Drizzled chocolate will set as it cools. Serve and enjoy!