Not sure it will work with bottling because it will cause problems with bottle conditioning. When you raise the temp for the bottles to carb the yeast will start eating the sugar in the fruit. It will change the fruit flavor making it tart like if you added it to the secondary at a higher temp. Don't know how much sugar the fruit would contribute. There might be enough there to cause bottle bombs just from the fruit. Might still need some priming sugar but not sure how much. If you are bottling the secondary is the best place and keep it normal fermentation temp for 2 weeks. I've done this with blueberry beers and watermellon beers resulting in nice refreshing tart fruit beers. Never tried this approach with cherries but I have had other tart cherry beers and enjoyed Them.
Edit After rereading the earlier posts I see some have had issues with over carbed bottles and cherry puree even after 3 weeks in the secondary. Might be better to add them to the secondary and after a couple weeks keep checking gravity readings until it stabalizes for a few days