Preheat the oven to 180°C (350°F).

Prepare the cherries: Wash and dry them. Pit the cherries if desired, though traditional recipes often leave them unpitted for enhanced flavour.

Grease the baking dish: Butter a round or oval baking dish (approx. 24–28cm in diameter) and lightly dust with flour to prevent sticking.

In a large bowl, whisk the eggs with the granulated sugar, light brown sugar, and vanilla sugar until the mixture becomes pale and slightly frothy.

Gradually add the all-purpose flour and almond flour, mixing until smooth.

Slowly incorporate the milk and heavy cream, stirring until the batter is homogeneous.

Add a pinch of salt to balance the flavours.

Evenly distribute the cherries in the prepared baking dish.

Pour the batter over the cherries, ensuring they are well-covered.

Bake for 35–40 minutes, or until the clafoutis is set and the top is golden brown.

Allow the clafoutis to cool slightly before serving.

Dust with powdered sugar if desired.

Serve warm, at room temperature, or chilled.