Preheat oven to 400 degrees F. Line a baking sheet with parchment paper, set aside.

In a large bowl, combine the flour, sugar, baking powder, and salt. Cut in the butter until it resembles coarse crumbs. You want some large chunks of butter throughout it. Stir in the heavy cream until the dough just comes together. Dump out onto a floured work surface and knead a few times. Roll out to about 3/4 of an inch thick and cut into eight 3-inch rounds. Place on the prepared baking sheet and brush with egg and top with the coconut. Bake until lightly golden brown and puffed up, about 15 to 20 minutes. Remove from oven and let cool completely.

In a medium bowl, toss together the diced pineapple, sugar, rum, coconut extract, lime zest, lime juice, and salt until evenly combined. Cover and let chill in fridge for at least 30 minutes.

To make the whipped cream, beat the heavy cream on high with the cream of coconut, rum and vanilla extract until thick and fluffy, about 5 to 8 minutes.

To assemble the shortcakes, split the biscuits in half, spoon the coconut whipped cream onto the bottom of each and top with pineapple chunks (with a bit of the marinating liquid) and top with a cherry and replace with the top of the biscuit. Serve immediately. Enjoy!