In a medium bowl, stir together flour, sugar, baking powder and salt. Cut in
butter until mixture resembles coarse crumbs. Stir in milk, lemon zest and vanilla
extract. Knead several times on a lightly floured board and roll out to 3/4-inch
thickness. Cut into 4 circles with a 3-inch cutter and place on an ungreased baking
Bake for 10 to 12 minutes or until lightly browned. Let cool.
Meanwhile, beat cream and sugar together until soft peaks form.
Melt jam and kirsch together in a small saucepan.
Split each shortcake in half lengthwise and spoon whipped cream, cherries and
melted jam between the layers.