Wash the cherries and pit them. Set aside a few cherries for decoration.

Crack the eggs into a mixing bowl. Add the sugar and whisk until the mixture is light and frothy. Sift in the flour and whisk vigorously to avoid lumps. Gradually pour in the milk and heavy cream while whisking continuously. Add the rum or kirsch. The batter should be smooth and fluid, similar to crepe batter.

Preheat your oven to 410°F (210°C). Line the bottom of a 10 x 10 inch (25 x 25 cm) baking dish with parchment paper. Sprinkle sugar over the bottom and sides of the dish to prevent sticking. Arrange the cherries in an even layer in the dish. Gently pour the batter over the cherries to cover them.

Bake at 410°F (210°C) for 30 to 35 minutes. The clafoutis is done when the top is golden, the edges pull away slightly, and the center is set but still a bit soft. Watch closely to avoid over-browning. Let cool for about 10 minutes, then sprinkle with powdered sugar and decorate with the reserved cherries. If you like, add some white chocolate shavings. Decorate with a few more cherries.

Serve warm or chilled with a scoop of vanilla ice cream and whipped cream for extra indulgence.

Enjoy!