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1. Toss the cherries with the Kirsch and 2 tablespoons of the sugar in a bowl. Let sit 30 minutes. Meanwhile, preheat the oven to 375 degrees F. Butter a 10- inch ceramic tart pan or clafouti dish.
2. Drain the liquid from the cherries and beat together with the milk and yogurt. Beat the eggs with the seeds from the vanilla bean or the vanilla extract in the bowl of an electric mixer, or with a whisk, and add the remaining white sugar. Slowly beat in the flour. Add the milk and/or yogurt and salt. Mix together well. The ingredients can also be combined in a blender and mixed at high speed.
3. Arrange the cherries in the baking dish. Pour in the batter.
4. Bake in the preheated oven for 35 to 45 minutes, until the top is browned and the clafoutis is firm. Remove from the heat and cool slightly on a rack. Place 2-3 teaspoons of powdered sugar in a strainer and tap it above the clafoutis to dust. Serve warm.
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