Cherry-Chocolate Shortcakes With Kirsch

Step 1: For biscuits:

Step 2: Preheat oven to 400°F.

Step 3: Line large baking sheet with parchment paper.

Step 4: Combine flour, sugar, baking powder, and salt in large bowl; whisk to blend.

Step 5: Add butter and rub in with fingertips until mixture resembles coarse meal.

Step 6: Mix in chocolate.

Step 7: Beat milk and egg in small bowl to blend.

Step 8: Gradually add milk mixture to dry ingredients, tossing until dough comes together in moist clumps.

Step 9: Gather dough together.

Step 10: Turn out onto lightly floured surface and gently knead 5 turns to combine.

Step 11: Shape gently into 8-inch-long log.

Step 12: Cut log crosswise into 8 rounds; shape each into 2 1/2x3/4-inch round.

Step 13: Arrange rounds on prepared baking sheet.

Step 14: Bake biscuits until bottoms are golden and tester inserted into center comes out clean, about 15 minutes.

Step 15: Cool on rack 15 minutes.

Step 16: (Can be made 6 hours ahead. Cool completely. Wrap in foil and rewarm in 350°F oven 10 minutes before continuing.)

Step 17: For cherries:

Step 18: Combine cherries, sugar, and kirsch in medium bowl.

Step 19: Let stand until sugar dissolves and juices form, tossing occasionally, about 3 hours.

Step 20: Strain cherry juices into heavy medium saucepan.

Step 21: Mix in jam.

Step 22: Cook over medium heat until jam melts and juices form thick syrup, stirring often, about 8 minutes.

Step 23: Mix syrup into cherries. (Can be made 2 hours ahead. Let stand at room temperature.)

Step 24: For topping:

Step 25: Beat cream, sugar, and kirsch in large bowl until peaks form.

Step 26: Cover and refrigerate up to 2 hours.

Step 27: Cut warm biscuits horizontally in half.

Step 28: Place bottom halves in shallow bowls. Spoon cherry mixture and cream over. Cover with biscuit tops and serve.