In a bowl mash together the cheese, eggs, vanilla powder, and 100 grams of sugar until you get a homogeneous mixture.
In another bowl mix together with your hands the flour, chilled chopped butter, and the rest of the sugar. Use your fingers to break the butter up into the flour and then knead the whole mixture a bit until you get a crumbly mixture. The dough will hold together, but will easily fall apart and this is okay.
Line a baking pan with plastic baking liner and press the dough into a layer on the bottom with your fingers. Use your fingers to raise the dough a bit on the edges to form a higher crust a bit (it doesn't need to go very high, just a bit.
Spread half the cherries on the bottom of the pan and then cover with all the cheese mixture. Smooth it out with the back of a spoon or a spatula.
Cover the top with the rest of the cherries.
Place in an oven to bake on non-convection at 200 Celsius for 25 minutes, or until you see the edges blacken and caramelize a bit.
Remove from the oven and let rest for at minimum a half hour. I like to let it rest for hours and then chill in the fridge, but you can eat it slightly warm. It is necessary to rest for a bit though so the cheese sets and it doesn't fall apart when you remove it (the plastic liner makes it really easy to remove though).