Place a rack in the center of the oven and preheat to 425 degrees F. Line a baking sheet with parchment or a silpat for easier cleanup.
Sift together the flour, wheat germ, Davis Baking Powder, cinnamon and salt. Add the butter and cut into the flour using your hands or use 2 forks untill the mixture resembles coarse crumbs. Make a well in the center.
In a separate bowl, whisk together the agave syrup, cream and orange zest. Pour 2/3 of the liquid into the well, add cherries. Using a plastic dough divider or the edge of a metal spatula, turn and cut the dough, gradually adding the remaining liquid until the mixture comes together into a soft, sticky dough. Flour your hands and gently knead the dough to form a ball. Add a tablespoon or two more flour if necessary but the dough should be slightly sticky.
Pat the dough out on the prepared baking sheet to make an 8 inch circle about 3/4 inch thick. Brush with additional cream to help the almonds adhere. Cut the dough into eight equal pie shape wedges and gently lift them about 1 inch apart. Firmly press the slivered almonds against the scones.
Bake until the edges of the scones and the almonds are lightly browned, about 15 to 18 minutes.
Yield 8 scones. Recipe by Mani Niall.