Stir together flour, sugar, baking powder and salt in a large bowl. Cut butter into dry mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbs whipping cream, cherries, and chocolate, stirring until dry ingredients are moistened.
Turn dough out onto wax paper; gently press or pat dough into a 7-inch round dish (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbs whipping cream just until moistened.
Bake at 450F for 13 to 15 minutes, or until golden brown.