Butter a 10- or 11-inch quiche dish or an 8x8x2-inch (2-quart square) baking dish. Set aside. In a medium bowl, combine flour and the granulated sugar.
In another medium bowl, combine the eggs, yogurt or sour cream, milk, and honey; whisk until mixture is nearly smooth. Stir in liqueur or orange juice. Add egg mixture to flour mixture; whisk until mixture is nearly smooth (but do not overwork).
Add one-third of the batter (1 cup) to the prepared dish. Place dish on the lower rack of a 350 degree F oven. Bake about 10 minutes or until almost firm. Remove from oven and flatten, if necessary, to make room for cherry mixture.
In a large bowl, combine cherries and the remaining batter. Pour cherry mixture on top of baked batter. Return to oven. Bake for 35 to 40 minutes more or until golden brown and a knife inserted near the center comes out clean.
Cool in dish on a wire rack for 10 minutes. (The clafouti will fall as it cools.) To serve, cut into 8 wedges or squares. Transfer warm clafouti to shallow dessert dishes. Place a scoop of yogurt next to each clafouti wedge or square. Sprinkle with powdered sugar. Garnish with a sprig of mint. Makes 8 servings.
*For frozen cherries, thaw and drain before using.