In a large mixing bowl, whisk together the milk, sugar, eggs, vanilla, Kirsch (optional). Add the flour and salt, and whisk until smooth. Place the cherries at the bottom of the prepared dish (or a handful at the bottom of each individual dish). Pour batter over top. Bake for 1 hour (or 40 minutes for individual clafoutis).
Combine the almond milk, heavy cream, sweetener, cherry extract, vanilla extract, xanthan gum, salt, and eggs in a blender and blend for about 10 seconds. Add the almond flour and blend for an additional 30 seconds or until smooth. Pour the mixture into the pan or muffin tins. Spread the cherries, cut side up evenly over the top of the batter.
Note that the texture of clafoutis is like a sturdy custard, so if it feels a little rubbery, that's just how it's supposed to be. Feel free to reduce the sugar to 1/4 cup if you are working with very sweet cherries, or would prefer a less sweet clafoutis.
Traditional clafoutis is made with cherries that still have their pits. The pits give some almond flavor to the dish. But prepared that way can be a little more difficult to eat, so in this recipe, we've pitted the cherries first. You can leave them in if you want.