Pre heat the oven to 190C (180C fan). Lightly grease the 25 cm round flan/ tart dish with some butter and set aside.
In a medium bowl, mix the cherries and rum/ bourbon and set aside while you prepare the batter.
In a large bowl, beat the eggs until smooth. Sieve the flour and ground almonds into the eggs, followed by sugar, salt, vanilla. Whisk it all until smooth. Add melted butter and whisk again. Gradually, whisk in the milk and double cream. You should have a smooth, thick batter.
Pour the batter into prepared baking dish and top it up with cherries. Drizzle the top with any leftover cherry/rum juice. You can also reserve some of the leftover cherry juice for serving. Bake the clafoutis for 30-35 minutes in the middle of the oven until golden brown. It is ready when toothpick inserted in the centre comes out clean. Take it out of the oven and allow to cool slightly. Dust the clafoutis with some icing sugar and serve it with a dollop of creme fraiche on top.
Make sure your ingredients are at room temperature
Batter can be prepared day ahead and stored in the fridge. Make sure to whisk the batter before pouring into the dish as it may separate.
Any leftover clafoutis can be stored in the fridge in airtight container. It can be re-heated in the oven or microwave, but it can also be enjoyed cold.