Briefly wash the cherries, without letting them soak. Combine them with 1/2 cup (100 g) of sugar and wine in a saucepan. Bring the liquid to a boil. Reduce heat to medium-low and simmer, with occasional stirring, until the liquid thickens and the cherries are cooked, about 15 min. Do not overcook the cherries so that they keep their shape. Let cool down then remove the pits. Set aside.
Meanwhile, pour the milk in a second pan. Bring to a boil, then add the rice and salt. Simmer gently, uncovered, until the rice is cooked, about 18-20 min. During the cooking, stir occasionnally to prevent the grains from sticking together. All the milk should be absorbed at the end. Remove any excess liquid. Stir in the remaining sugar and Cognac then set aside.
Preheat the oven to 175°C/350°F. Butter a 10" springform cake pan.
Let the rice mixture cool down a few minutes then incorporate the eggs (otherwise they will cook immediately). Stir in the cherries with their syrop. Pour the mixture into the prepared cake pan.
Put the pan in the middle of the oven, then bake for about 30-35 min. Check the cake with a toothpick or knife to see if it is cooked through. When done, pull the cake out of the oven and let it cool down.
When the cake is cool, transfer it to a serving dish. Dust the top of the cake with the confectioner's sugar then serve.
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