Preheat the oven to 425 degrees. Spray a 10 inch round baking dish with gluten-free non-stick cooking spray. Sprinkle some sugar into the dish and tilt it around to coat the bottom and sides, tap out the excess. Layer the cherries in the bottom of the prepared dish.

In a large bowl, whisk together the almond (or coconut) milk with the tapioca or corn starch. Whisk in the agave or sugar, almond extract and salt. In a small bowl, whisk the eggs with the egg yolk well then add to the milk mixture and whisk well to combine. Pour the batter over the cherries. Sprinkle the sliced almonds on top. Bake for 30 minutes or until the top is browned and the batter is set. Let cool and sprinkle with powdered sugar. Best served warm or at room temperature.