Preheat your oven to 350°F.
Remove the stems from your cherries, but leave the pits intact. Generously butter the sides and bottom of a deep pie plate. Scatter the cherries as evenly as possible over the bottom of the pie plate. Set aside.
Vigorously whisk the eggs until they are frothy.
Add the sugar, salt and vanilla and beat well again with a whisk until the sugar is incorporated. Whisk in the milk and cream. Sprinkle the flour over the surface and -once again- beat enthusiastically with the whisk until you have a perfectly smooth batter. Let the batter rest for 5 minutes at room temperature then pour over the cherries in the prepared pie plate.
Bake the clafoutis for 40-50 minutes, or until puffy and golden brown in the center (but still jiggly) and darker brown at the edges. A knife, when inserted in the center of the clafoutis, should come out clean. It may be damp, but it should not have uncooked egg clinging to it.
Let the clafoutis cool in the pan on a cooling rack until it is barely warm to the touch or room temperature. Dust the clafoutis generously with powdered sugar and serve in wedges with a small bowl or napkin for the pits.
Store tightly wrapped leftovers in the refrigerator for up to 3 days.