Bring butter, milk, sugar & salt to boil over medium heat. Add flour
All at once. Stir until it looks like mashed potatoes.
Remove from head and add vanilla.
Add eggs one at a time, beating well after each addition.
(Mixture will curdle, but smoothes as it is blended.)
Beat until smooth and pasty.
Butter a 10 inch fluted quiche dish and coat it lightly with granulated sugar.
Turn batter into the dish and smooth with the back of a spoon.
Press cherries gently into the batter.
Bake at 375 for 35 minutes, or until puffed and golden.
Edges will brown more quickly.
Cool on wire rack (clafoutis will sink slightly in the middle).
Dust liberally with confectioner¿s sugar.
Cut into wedges.
Serve with or without warm syrup.