Preheat oven to 375°F (190°C) and place rack in centre of oven. Wash cherries; remove stems and pits.
Melt 2 tbsp (30 mL) butter. In a food processor or with a hand mixer, combine flour, almonds, milk, cream, eggs, 1/3 cup (75 mL) sugar, melted butter, vanilla and salt. Mix until batter is completely smooth, 45 to 60 seconds. Let rest.
Butter a 10-inch (25 cm) ceramic or earthenware tart or pie pan with remaining 1 tbsp (15 mL) butter. Pour 1/3 of the batter into dish and bake until very lightly set, 5 min. Remove from oven and scatter cherries, remaining 2 tbsp (30 mL) sugar and chocolate over batter. Pour remaining batter evenly over all. Bake until puffed, set and golden brown around the edges, 45 to 50 min. Let cool 10 min.; dust with icing sugar and serve.