Pit your cherries, ensuring that none remain. Preheat oven to 375°F / 190°C.
Place pitted cherries in a greased medium baking dish or cake tin ( I used a 9" / 22cm round).
In a stand mixer, or with a whisk - whisk your eggs and sugar until light in colour. Slowly add in the softened butter and combine thoroughly.
Add your flour, mahlab, and salt and combine until fully incorporated.
While the mixer is running, add your milk a little at a time, whisking on medium. Add your vanilla, and continue to whisk until the batter is smooth and shiny.
Pour your batter over the cherries, and bake for 20-25 minutes, until just set in the centre.
Cool on a wire rack for twenty minutes, dust with powdered sugar and serve with whipped cream if desired.