In a small saucepan over medium heat, combine water, sugar,and kirsch, if using. Using a sharp knife, scrape the seeds from the vanilla bean and add seeds and bean to the mixture. Bring to a simmer. Strain to remove large pieces of vanilla. Return syrup to pan, add cherries, and bring back to a simmer. Remove from heat and cool.

Transfer to a covered container and refrigerate overnight.

Strain cherries, reserving about 3 Tbs of the syrup for making the glaze.

Place the flour, baking powder, baking soda, and salt in the bowl of a stand mixer fitted with the paddle attachment, and mix on low for about 15 seconds.

With the mixer on low, add butter pieces and mix for about 3 minutes to incorporate the butter completely.

Slowly add cream and mix just until a dough forms around the paddle. Scrape down sides and bottom of the bowl.

Add cherries and chocolate chips, and pulse to combine.

Cover and refrigerate for about 2 hours to firm the dough.

Line a baking sheet with a silicone baking mat.

Use an ice cream scoop to form about 30 equal portions of dough, placing on lined baking mat. Wrap and freeze until solid, overnight.

Preheat oven to 350°F. Arrange scones on baking sheets lined with silicone baking mats or parchment, leaving 1-inch spacing between each.

Bake for 25 to 27 minutes, rotating top to bottom and front to back halfway through, or until golden brown.

While the scones bake, whisk together powdered sugar and 45 g (2 1/2 Tbs) reserved syrup in a small bowl. Slowly whisk in cream, adding more syrup if needed to maintain a glaze-like consistency.

Brush glaze on scones immediately after removing from the oven. Cool completely.