For the cherries:
Place the cherries in a bowl, pour over the rum and sprinkle with sugar.
Gently toss together and leave to macerate for approximately 30 minutes.
For the batter:
Heat the oven to 180 C (160-170 C if fan assisted oven).
Prepare the baking dish (24 cm in diameter) by brushing the inside with some butter and coating with sugar. Shake off the excess of sugar.
In a large bowl whisk vigorously together the eggs and the sugar until frothy and pale in colour.
Melt the butter until it starts to foam and turns golden in colour.
Add to the egg mixture the flour, grated almonds and while still whisking start pouring in the butter.
Now incorporate the milk and the cream (still whisking).
Add the cherries along with the released liquids during the macerating to the batter.
Give everything a gentle stir and pour the batter into the baking dish.
Bake in the preheated oven for 30-35 minutes until the clafoutis has risen and turned golden in colour.
Leave to cool down slightly for about 10 minutes, garnish with icing or fine sugar (optional) and serve whilst still just warm.