Preheat oven to 325º F.
Line a backing sheet with parchment paper.
Combine flour, baking powder, baking soda, and salt in a bowl. Using a whisk, stir dry ingredients to combine ingredients well.
Cut in the butter until the mixture is the size of peas.
Stir in the granola.
In a separate bowl, combine the cream, brown sugar and honey, and add to the flour mixture. Stir with a fork until the dry ingredients are absorbed.
Add dried cherries.
Use a spoon to gather 1/2-cup portions of batter and pat gently into a round, about 2-inches in diameter and 1-inch thick. Place on prepared baking sheet. Repeat with remaining batter.
Combine milk and vanilla extract and brush glaze over the top of each scone. Bake for 10 minutes, rotate baking sheet in the oven, and cook another 10 to 12 minutes or until golden.