In a blender, combine eggs, egg whites, milk, flour, salt, almond extract and all but 1 tbsp cane juice.
Mist a 9-inch ovenproof skillet with cooking spray and place on medium-high heat. Add cherries to skillet and sprinkle with remaining 1 tbsp cane juice. When cane juice has just begun to melt, about 45 seconds, pour prepared batter over cherries. (Since skillet is on stove top, batter will immediately begin to set.) Transfer skillet to oven and cook for 20 minutes, until set in center. Serve warm.