Preheat the oven to 375°. Brown the almonds in the oven for about 5-6 minutes until lightly toasted.

Melt the 2 tablespoons butter in a skillet over medium heat. When the butter is bubbling, add the pitted cherries that you have cut in half along with 2 tablespoons of sugar and cook until the cherries have softened just a little and are coated with the butter. This will take about two minutes.

Butter and dust a 9 x 9 or individual ramekins with flour. Put some almonds in the bottom of the dish. Top with the halved cherries, cut side down.

Whisk the eggs, yolk, sugar, salt until pale in color. Whisk in the 2 tablespoons melted butter. Now add the flour and whisk until smooth, drizzle in milk and vanilla and almond extracts. and continue whisking until batter is smooth.

Pour this mixture over the almonds and cherries.

Bake for about 18-20 minutes or until the clafoutis is puffed, set and golden brown around the edges. Do not open the door until the end of the baking time because it may collapse.

Dust with powdered sugar and serve immediately with whipped cream (I flavored mine with almond extract)

*Note: if baking in a larger pan (10" diameter) it make take about 30 minutes for it to puff and get to a light golden brown stage.