Use the thin sliced “slivered” almonds for the crunch and dried cherries for their wonderfully sour burst of flavor. Serve with butter and more agave syrup on the side. Place a rack in the center of the oven and preheat to 425 degrees. Line a baking sheet with parchment or a silpat for easier cleanup. Sift together the flour, wheat germ or rolled oats, Davis Baking Powder, cinnamon and salt. Add the butter and cut into the flour using your hands or 2 forks till the mixture resembles coarse crumbs. Make a well in the center. In a separate bowl, whisk together the agave, 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 .