Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Whisk the flour, sugar, baking powder, and salt together in a large mixing bowl. Add the butter and work it into the flour mixture using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.

Add the cherries and toss gently to distribute evenly.

In a small bowl, whisk the heavy cream, egg, vanilla extract, and almond extract together. Pour the mixture into the dry ingredients and stir just until a shaggy dough forms. Do not overmix.

Turn the dough onto a lightly floured surface and gently press it together into a circle approximately 1 inch thick. Cut into 8 wedges and transfer to the prepared baking sheet, spacing the scones slightly apart.

Brush the tops with the remaining tablespoon of heavy cream. Bake for 18-22 minutes, or until lightly golden around the edges and set in the center.

Allow the scones to cool for 10 minutes before serving.