Stir together dry ingredients. Add eggs, milk, and vanilla. Fold in vanilla beans. Mix until dry ingredients are moistened. Chop 1 cup of cherries into fine pieces. You can either stir them into the batter (the pancakes will turn reddish-blue in color) or drop the cherries in the batter while each pancake is cooking. To cook, heat a griddle or skillet on medium heat and pout in 1/4 cup of batter. Flip once tiny bubbles appear on the pancakes.

Heat remaining cup of cherries in a saucepan or in the microwave. Mash with a fork and stuff in between pancakes and drizzle juice on top. Top with vanilla glaze.

Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together. Fold in vanilla beans and pour over pancakes.