Cherry-Chocolate Shortcakes with Kirsch Whipped Cream - flour

Method

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