In large oven-proof skillet, melt 5 tablespoons butter; add brown sugar and cook until dissolved; remove from heat. Heat oven to 375°F. In large bowl, beat eggs and granulated sugar until pale yellow; about 4 minutes. Melt remaining 2 tablespoons butter in milk; set aside. Sift together flour, baking powder, and salt. Add flour mixture and warm milk mixture to eggs and sugar, beating on low just until smooth batter forms. Sprinkle cherries in an even layer over brown sugar in pan; pour batter over cherries and bake 40 minutes or until cake tester inserted in center comes out clean. Immediately invert cake onto large platter; serve warm.
*Freezing the cherries partially helps to keep them from floating to the top of cake.