Preheat oven to 375°. Grease a 9 pie pan with unsalted butter. Sprinkle with 1 tablespoon sugar.

Arrange cherries in a single layer on bottom of pan. Set aside.

In a bowl, whisk together eggs, buttermilk, remaining sugar, almond flour, flour, vanilla, Kirsch, and 1/4 teaspoon salt until smooth. Pour evenly over fruit.

Bake about 50 minutes, until golden brown around edges and set in center. Test by inserting a toothpick in center-if it comes out clean, the clafoutis is ready.

Allow to cool slightly, then dust with powdered sugar and serve.

Variations: Use berries, peaches, apples, pears, figs or other fruit that holds up. Grated zest of small lemon or orange in batter