cherry skillet cobbler (cast iron & high protein)

1 Preheat the oven to 350°F. Place [wprm-ingredient text="4 tbsp unsalted butter" uid="13"] sliced in 4 pieces in a 10- or 12-inch cast iron skillet and put it in the oven while it preheats so the butter melts.
2 Combine [wprm-ingredient text="6 cups fresh pitted or frozen cherries" uid="1"] (thawed) with [wprm-ingredient text="1/4 cup granulated sugar" uid="2"] and [wprm-ingredient text="1/8 tsp almond extract" uid="3"]. Toss to coat and set aside.
3 Blend together [wprm-ingredient text="2/3 cup cottage cheese" uid="5"], [wprm-ingredient text="3 large eggs" uid="6"], [wprm-ingredient text="2 tbsp maple syrup" uid="7"], [wprm-ingredient text="1 tsp vanilla extract" uid="8"], [wprm-ingredient text="1 cup all-purpose flour" uid="9"], [wprm-ingredient text="2 tsp baking powder" uid="10"], [wprm-ingredient text="1/2 tsp salt" uid="11"], and [wprm-ingredient text="splash of milk" uid="12"] if needed. Batter should be thick but pourable. If the batter looks very thick compared to a pancake batter, add a bit more milk a tablespoon at a time until it loosens slightly.
5 When the butter is fully melted and the pan is hot (about 5-7 minutes into preheating), carefully remove the skillet from the oven. Pour the batter directly in - do not stir it into the butter.
6 Spoon the cherry mixture evenly over the top of the batter.
7 Bake for 40-45 minutes, until the edges are deep golden brown and the center has only a slight jiggle. It will continue to set as it cools.
8 Cool for at least 10 minutes before slicing. Serve warm, optionally with a dollop of whipped cream, ice cream, or Greek yogurt.