I agree with freezing them. Tart cherries are probably my favorite fruit, and they are definitely my favorite fruit in beers. Although I like them best in sour beers, in a wheat ale fermented with just brewer's yeast, you'll have a much less sour beer. I've used tart cherries in cider, wheat beer, a standard ale with tart cherries added, and a Belgian dubbel (although I drink sour beers all the time, I've never actually made a sour beer with tart cherries in it). The less you add, the less you'll taste the cherries. I found that out the hard way, imagining that a flavor as strong as tart cherries was going to come out like crazy only to find out later that I would need to add pounds and pounds of the stuff to get a strong tart cherry flavor. I just bring it up since you mentioned you don't normally like tart cherries, so you might want to just give a wheat ale (or a stout or brown ale) just a touch of tart cherry flavoring. With the stout idea, you could even get a chocolate-covered cherry flavor if you pick the right grain bill.
