In a small bowl whisk together 1/2 cup of the buttermilk, the egg, the brown sugar and the vanilla until the mixture is combined well. In another bowl whisk together the flour the baking powder, the baking soda, and the salt. Blend in the butter with a fork, a pastry cutter or a mixer until the mixture resembles coarse meal. Stir in the cherries and the buttermilk mixture with a fork and stir until the mixture just a sticky dough.
Knead the dough gently for a few seconds on a lightly floured surface and pat into a 3/4 inch thick round. With a 1-inch floured fluted cutter, cut out disks and place on an ungreased baking sheet. Brush the tops with the remaining buttermilk and sprinkle them with the granulated sugar. Bake in the middle of a preheated 400° F oven - 375° F if using convection) for 10 to 12 minutes, or until they are golden.Makes 18 miniature scones