I would rather pitch low and come up. The problem is that when you start out high, the yeast will become very active, and will actually keep the temperature high until the majority of the fermentables are ate up. By then, lowering the temp will do little good, since the off-flavors are already created.
Pitching lower will keep the ferment at a slower pace, and reducing the temperature rise caused by the yeast metabolism, and helping to keep the fermentation temperature lower.
Honestly, I'd find a way to cool it down in a couple of hours and then pitch. Even placing the fermenter in a bathtub or sink with cool tap water might do it.