For the scones: Preheat the oven to 350 degrees. Combine flour, baking powder, sugar and salt in a large bowl. Cut in the butter until the mixture is crumbly. Stir in the cherries and white chocolate.
In another bowl whisk together the egg, ricotta cheese and vanilla. Stir the wet ingredients into the dry and mix until a dough forms.
Turn the dough out onto a lightly floured surface and roll it out until it's about 5/8 inch thick. Using a medium (or small) heart shaped cookie cutter, cut out as many scones as you can. Gather the scraps, roll again and repeat with any dough left over.
Place scones on a baking sheet lined with parchment paper. Bake for 12 to 15 minutes or until lightly browned. Transfer to a rack to cool.
For the glaze, whisk milk into confectioners sugar until smooth. Add food coloring and blend well. Spread on top of cooled scones. Makes 10 to 12 medium or 16 to 20 small scones.