Prepare cherries by slicing and setting aside, then freeze the unsalted butter with cherry pieces for about 25-30 minutes.

In a small bowl, combine heavy cream, egg, vanilla extract, and almond extract. Whisk until smooth.

In a large bowl, mix together flour, sugar, baking powder, and salt. Stir well with a whisk.

Grate the frozen butter directly into the dry mixture, then mix until it resembles coarse crumbs.

Pour the wet mixture into the dry ingredients and fold gently to combine, then fold in the cherry pieces.

Turn the dough onto a floured surface, shape it into a circle, and cut into 8 wedges.

Arrange scones on a lined baking sheet and freeze for 30 minutes to maintain shape.

Preheat oven to 400°F (200°C) and bake chilled scones for 18-20 minutes until golden brown.

While baking, mix confectioner's sugar, almond extract, and heavy cream in a bowl for the glaze.

Once scones are out of the oven, glaze with the almond mixture and sprinkle toasted almonds on top.