Preheat the oven to 350°F and coat a 9-inch baking dish with the 1 tablespoon of butter. Arrange the cherries evenly across the bottom.
Whisk the all-purpose flour, cornstarch, granulated sugar, and salt together in a mixing bowl.
In a separate bowl, whisk the milk, heavy cream, Greek yogurt, melted butter, vanilla, and almond extract until smooth.
Gradually whisk the wet mixture into the dry ingredients until a smooth, pourable batter forms. Pour the batter evenly over the cherries.
Bake for 38 to 45 minutes, until the edges are golden and puffed and the center is set with only a slight wobble.
Cool for 20 minutes so the custardy center can settle, then dust evenly with the powdered sugar before serving warm or at room temperature.
