In a small bowl, toss the pitted cherries with 2 teaspoons of the sugar and 1 tablespoon of the kirsch. Set aside.
Adjust an oven rack to the lowest shelf and preheat the oven to 400 degrees F. Butter a 9-inch round Pyrex baking dish.
Place the remaining 1/2 cup sugar and the butter in a small bowl. Using an electric mixer at medium speed, cream the mixture until light and fluffy, about 5 minutes. Beat in the egg yolks and egg, 1 at a time, at 1-minute intervals, scraping the sides of the bowl occasionally. Reduce the speed to low. Blend in the almond extract and the remaining 1/4 cup kirsch. The mixture will look curdled.
Mix the flour and ground cloves and add all at once, scraping the sides of the bowl again. Increase the speed to medium low and mix until the batter is smooth, approximately 30 seconds longer. Take care not to overmix. The batter will have the consistency of thick cream.
Place three-quarters of the cherries and their juices in the bottom of the baking dish. Spread the batter over the fruit. Arrange the remaining fruit on top.
Bake until the cake is golden brown and puffed, and a bamboo skewer inserted in the center comes out clean, 30 to 35 minutes.
Remove from the oven. Cool in the baking dish on a rack. Serve warm with Raspberry Sauce, if desired.
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