Preheat oven to 425 F (218 C) and line a baking sheet with parchment paper.
In a medium bowl whisk together flour, sugar, baking powder, lemon zest, orange zest, and salt.
Cut in cold butter cubes with pastry grinder and/or fingers until resembles cornmeal.
Place flour mixture in freezer for 10 minutes.
In a separate bowl whisk together egg, egg yolk, cream, vanilla extract, and almond extract.
Remove flour mixture from freezer and pour in egg and cream mixture. Stir together with a wooden spoon until just mixed, then loosely form into a ball with hands.
Place dough on a floured surface and knead in chopped cherries.
Shape into a circle about 2 inches thick. Cut circle in half and then each half into thirds for a total of six triangles
Place scones on baking sheet 1.5-2 inches apart.
Use the 3 Tbsp of remaining Heavy Cream, more if needed and paint a thin coating on the scones.
Generously sprinkle with sparkling sugar.
Bake for 18-20 minutes, or until golden on the edges.
Let pan cool on baking rack for 10 minutes before removing scones and eating!!