Cherry Chocolate Shortcakes With Kirsch Whipped Cream

Directions

1. For Biscuits: Preheat oven to 400 degrees. Line large baking sheet with parchment paper.
2. Combine flour, sugar, baking pwdr, and salt in large bowl; whisk to blend. Add in butter and rub in with fingertips till mix resembles coarse meal. Fold in chocolate. Beat lowfat milk and egg in small bowl to blend. Gradually add in lowfat milk mix to dry ingredients, tossing till dough comes together in moist clumps.
3. Gather dough together. Turn out onto lightly floured surface and gently knead 5 turns to combine. Shape gently into 8-inch-long log. Cut log crosswise into 8 rounds; shape each into 2 1/2- by 3/4-inch rounds. Arrange rounds on prepared baking sheet.
4. Bake biscuits till bottoms are golden brown and tester inserted into center comes out clean, about 15 min. Cold on rack 15 min. (Can be made 6 hrs ahead. Cold completely. Wrap in foil and rewarm in 350 degree oven 10 min before continuing.)
5. For Cherries: Combine cherries, sugar, and kirsch in medium bowl. Let stand till sugar dissolves and juices form, tossing occasionally, about 3 hrs. Strain cherry juices into heavy medium saucepan. Fold in jam. Cook over medium heat till jam melts and juices form thick syrup, stirring often, about 8 min. Mix syrup into cherries. (Can be made 2 hrs ahead. Let stand at room temperature.)
6. For Topping: Beat cream, sugar, and kirsch in large bowl till peaks form. Cover and chill up to 2 hrs.
7. Cut hot biscuits horizontally in half. Place bottom halves in shallow bowls. Spoon cherry mix and cream over. Cover with biscuit tops and serve.
8. This recipe yields 8 servings.