In a large bowl, combine flour, cocoa, sugar, baking powder, instant coffee, and salt.
Grate the butter into the flour mixture using a grater, and mix until it resembles coarse crumbles.
Stir in chocolate chips and cherries until evenly distributed.
In a small bowl, whisk together eggs and 1/2 c. cream.
Make a well in the center of the flour mixture, and pour the egg mixture into the well. Mix until just combined.
Turn dough out onto a lightly floured surface, and knead dough 6-8 times, then form it into a large ball.
Place onto a greased baking sheet, and carefully flatten the ball into a large disk, about 1-inch thick.
Cut into 8 wedges, and gently pull the wedges slightly apart.
Brush each scone lightly with cream, and sprinkle with a pinch of sugar.
Bake at 400 degrees for 12-16 minutes, or until edges are golden brown and scones appear set.
While the scones are cooling, prepare the glaze.