In a large bowl, whisk together the flour, baking powder, baking soda, salt, nutmeg, allspice, and sugar. Scatter over the cubes of butter and, using a pastry blender or 2 round-bladed table knives, cut the butter into the flour mixture until the fat is large pearl-size pieces. With your fingertips, reduce the butter to smaller flakes for about 1 minute. Add the cranberries or cherries and pecans; toss well to combine.
In another bowl, whisk the eggs, heavy cream, orange rind, and orange and vanilla extracts. Pour the egg mixture over the flour mixture and stir with a blunt knife to form a dough. Knead the dough in the bowl for 30 seconds. It will be moist.
Divide the dough in half. On a floured counter, form each half into a 6-inch disk, wrap in waxed paper or foil, and refrigerate for 2 hours.
Set the oven at 400 degrees. Line 2 baking sheets with parchment paper.
Place the disks on a lightly floured work surface. Using a long knife, cut each disk into 6 wedges. Arrange 6 scones on each baking sheet, setting them 3 inches apart.