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1
Preheat oven to 400F.
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2
Line large baking sheet with parchment paper.
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3
Combine flour, sugar, baking powder, and salt in large bowl; whisk to blend.
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4
Add butter and rub in with fingertips until mixture resembles coarse meal.
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5
Mix in chocolate.
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6
Beat milk and egg in small bowl to blend.
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7
Gradually add milk mixture to dry ingredients, tossing until dough comes together in moist clumps.
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8
Gather dough together.
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9
Turn out onto lightly floured surface and gently knead 5 turns to combine.
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10
Shape gently into 8-inch-long log.
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11
Cut log crosswise into 8 rounds; shape each into 2 1/2x3/4-inch round.
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12
Arrange rounds on prepared baking sheet.
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13
Bake biscuits until bottoms are golden and tester inserted into center comes out clean, about 15 minutes.
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14
Cool on rack 15 minutes.
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15
(Can be made 6 hours ahead.
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16
Cool completely.
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17
Wrap in foil and rewarm in 350F oven 10 minutes before continuing.)
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18
Combine cherries, sugar, and kirsch in medium bowl.
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19
Let stand until sugar dissolves and juices form, tossing occasionally, about 3 hours.
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20
Strain cherry juices into heavy medium saucepan.
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21
Mix in jam.
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22
Cook over medium heat until jam melts and juices form thick syrup, stirring often, about 8 minutes.
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23
Mix syrup into cherries.
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24
(Can be made 2 hours ahead.
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25
Let stand at room temperature.)
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26
Beat cream, sugar, and kirsch in large bowl until peaks form.
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27
Cover and refrigerate up to 2 hours.
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28
Cut warm biscuits horizontally in half.
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29
Place bottom halves in shallow bowls.
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30
Spoon cherry mixture and cream over.
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31
Cover with biscuit tops and serve.
