There are a number of ways to skin that cat. I've always pitched at the higher temperature and then, at the very first sign of yeast activity, put the fermenter into the cooler and started dropping the temperature. That's always worked for me. Others chill the wort to fermentation temperature and pitch. Others, still, chill the wort to below fermentation temperature, pitch, and then let the temperature come back up. Everyone reports good results, so choose what sounds most interesting or most comfortable.
Personally, I want to try the third method sometime, but I'm always so anxious to pitch my yeast. It's the only part of the process where I have problems being patient.