Heat oven to 375. Butter a 10-inch porcelain tart dish, and fill with cherries. Set aside.
Sift the flour and salt together in a large bowl. Add the sugar. Gradually whisk in the whole eggs, egg yolks, milk and cream. Scrape seeds from vanilla bean; add scrapings and kirsch to egg mixture and whisk to combine.
Using a sieve, strain the batter over the cherris. Bake until puffed and browned, about 45 minutes. Let cool until warm (it will sink slightly.) Dust with confectioner's sugar.