Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.

1. In a large bowl, combine flour, sugar, baking powder, salt, and cinnamon. Add the cold cubed butter and cut it into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs with pea-sized bits of butter.
2. In a separate bowl, whisk together the milk, egg, and vanilla extract. Pour the wet ingredients into the dry ingredients and stir gently until just combined. Fold in the chopped cherries and chocolate chips.
3. Turn the dough out onto a floured surface and lightly knead it a few times until it comes together. Pat the dough into a circle about 1-inch thick. Cut into 8 wedges or use a round cutter to cut out individual scones.
4. Arrange the scones on the prepared baking sheet and bake for 18-20 minutes, or until golden brown and a toothpick inserted comes out clean.
5. While the scones bake, melt the chocolate chips and coconut oil (or butter) together in a small microwave-safe bowl in 20-second intervals, stirring until smooth.
6. Once the scones are done, remove them from the oven and let cool slightly on a wire rack. Drizzle the melted chocolate over the tops of the scones in a zigzag pattern.
7. Allow the chocolate to set before serving. Enjoy warm or at room temperature with tea or coffee!