I have been serving this for years and always return to it when I'm not sure what to make for dessert. it is outrageously simple but produces spectacular results. Everyone thinks I've slaved for hours when I serve it. If you like cherries please give it a try, you won't be disappointed.
Preheat oven to 350. Lightly grease an 8 or 9 inch round casserole dish. It must be tall as this rises during cooking. A pie plate is too shallow.
Mix first 7 ingredients by hand just until mixture is moist. The juice will come out of the cherries and moisten it.
Place in the baking dish and bake for 40 to 50 minutes. It should be golden brown and the top will be cracked. The texture is like a really stiff pudding, it is not a cake, so don't over bake it.
While it's baking, mix the dry ingredients for the sauce. Add to the juice and place in a small sauce pan. Bring to a boil and cook until thickened. Remove and pour into a small pitcher or bowl to cool.
Next whip the whipping cream with 1 T sugar until stiff peaks form. Chill in fridge.
When the pudding is done, let it cool to room temperature. It can be served slightly warm, but I don't suggest hot.
To serve, top each portion with sauce and a dollop of whipped cream.