Preheat your oven to 375°F (190°C). Generously butter a 9-inch round baking dish or cast-iron skillet.

Arrange the pitted cherries in a single, even layer across the bottom of the prepared baking dish.

In a large bowl, whisk together the flour and granulated sugar. In a separate bowl, lightly beat the eggs, then whisk in the milk, vanilla extract, almond extract, and salt until just combined.

Gradually add the wet ingredients to the dry ingredients, whisking continuously until the batter is smooth and lump-free. Be careful not to overmix.

Slowly pour the batter evenly over the cherries in the baking dish. The cherries should be mostly submerged.

Bake for 40 to 45 minutes, or until the clafoutis is puffed up around the edges, golden brown, and a skewer inserted near the center comes out mostly clean (it should still look slightly custardy). The center will deflate slightly as it cools.

Remove from the oven, let cool on a wire rack for at least 15 minutes. Dust generously with powdered sugar before slicing and serving warm or at room temperature.