Preheat an oven. Butter and flour the baking dish, then place pitted cherries inside.
In a large mixing bowl, whisk together sugar, whole milk,crème fraîche, large eggs, generous pinch of Kosher salt, almond extract, and 1 tsp vanilla extract. Add flour, then whisk just until smooth.
Bake until the clafoutis is puffed up and a light golden brown. Cool for at least 10-15 minutes before dusting with confectioner’s sugar.
Serve immediately! If you like a less sweet, tangier dessert, serve the cherry clafoutis with a dollop of creme fraiche (or sour cream).