For the crêpes:
4 large eggs
1 cup (4 ounces) all-purpose flour
1 cup whole or 2% milk
1 tablespoon granulated sugar
1/2 teaspoon baking powder
1/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
2 tablespoons unsalted butter, melted, plus more for the pan

For the filling:
1 (15 ounce) container low-fat or whole milk ricotta
1 (4 ounce) package cream cheese, at room temperature
1 large egg
2 heaping tablespoons sugar
2 teaspoons vanilla bean paste (or vanilla extract)
1/4 teaspoon ground cinnamon, or to taste
Pinch of kosher salt

For the sauce:
1 pound (16 ounces) stemmed, pitted cherries
1/4 cup water
3 tablespoons sugar
1 tablespoon lemon juice
2 teaspoons cornstarch
Pinch of kosher salt
Confectioners' sugar, to serve