In a stand mixer, whisk the eggs, sugar and vanilla extract on high for about 7 minutes, until very foamy and stands in peaks. Fold in the flour, semolina, salt, baking powder and milk. Let the batter rest in the refrigerator 30 minutes.
Rinse and pit the cherries. Preheat the oven to 180°C (approximately 350°F). Grease a pie dish (28 cm) (approximately 11 inches) (or 4-6 small ramekins). Add 1/3 of the batter to the prepared pan, arrange half of the cherries in the batter, pour the remaining batter over top, sprinkle with the remaining cherries and bake for 30-45 minutes, until golden brown.
Serve warm or cold.