What I'm trying to express, albeit poorly, is two fold. First temperature fluctuation has in impact on the yeast regardless of if the change is up or down. Second whether to age the beer slightly warmer for a period of time after fermentation completes or at a lower temperature is very dependant on the situation.
You have a lot of good points. Fermentation temperature, during the exponential growth phase, is typically higher than ambient air conditions. However the exponential phase ends about the same time that the gravity of the beer stops dropping. At that point the temperature inside the fermentor will be very close to the ambient air temperature. So we are talking about rather high fermentation temperatures, but not quite as high as you have indicated.
Almost no beers will benefit from long term ageing at 72°F, but, given the choice of cooling or heating after a warm fermentation that likely produced some unwanted byproducts, I would choose a warm period for a couple of days to promote clean up (absorption of byproducts) by the yeast. However, if the beer doesn't taste to terribly green then cooling it might be the best choice.