To Make Dough: Cream the icing sugar and 3 eggs together in a large bowl. Stir in the orange flower water. Add the butter and mix well. Slowly add the cake flour, blending only to combine. Scrape onto a piece of cling wrap and wrap up. Chill for at least 1 hour. Roll dough out on a floured surface and fit into a 30cm tart pan. Make sure there are no holes in the dough.
Place the cherries into the crust. Fit as many as you can into one layer.
To Make Filling: Using a mixer cream together the 3 eggs, 1/4 cup flour, kirsch, cream and white sugar until smooth. Pour over the cherries.
Bake at 180 degrees C for about 40 minutes or until the filling is just set. Allow to cool. Serve warm or at room temperature.