Preheat the oven to 375 degrees F. In a large mixing bowl, combine the flour, sugar, baking, powder, and salt, and whisk to combine. Add the cold butter cubes to the bowl, and use a pastry blender to cut the butter into the flour , until the butter is the size of course crumbs.

In a small measuring cup, combine the heavy cream, vanilla Greek yogurt, and egg. Whisk to combine. Make a small well in the center of the dry ingredients, and pour the cream mixture into the well. Using a spoon, gently fold the cream into the dry ingredients until just combined. Add in the chocolate chips, and gently fold in. 

Pour the dough out onto a floured work surface. Use your hands to gently knead the dough, pulling in any loose flour-y bits. Divide the dough in half. Use a floured rolling pin to roll each piece of dough out to an 8-inch circle. 

Line a RIMMED baking sheet with parchment paper. Place one round of dough in the center of the prepared baking sheet. Spread the cherry jam over top evenly, leaving a 1/2-inch border. Place the second round of dough on top of the jam, and use your fingers to pinch the edges of the two together. This prevents any leakage of the jam. Brush the top of the circle with 1 T of the heavy cream, and sprinkle with coarse sugar (optional).

Bake for 27-30 minutes, or until golden brown on the top and bottom. Allow the scones to cool for about 10 minutes, then slice the round into 8 even wedges.