1. Preheat the oven to 190°C.
2. Melt the butter in a 10-inch non-stick ovenproof skillet over medium heat, ensuring it coats the the sides of the pan. Place the cherries in an even layer in the skillet.
3. In a blender, combine the eggs, milk, cream, the sugar (0.5 cups as per original serving size), the flour, salt, vanilla extract, and almond extract. Mix on medium speed until smooth and well combined. Pour the batter over the cherries.
4. Bake for 20 minutes in the middle of the oven, then remove the clafoutis from the oven and sprinkle evenly with the remaining 2 tablespoons of sugar.
5. Place back in the oven and continue baking until just set and golden brown, 25 to 30 minutes more. Cool on a rack for about 30 minutes, then dust with icing sugar (if desired), and serve.