In a small saucepan, bring dried cherries and kirsch to a boil over medium-high heat. Reduce heat to low; cook, stirring occasionally, until almost all liquid has evaporated, 8 to 10 minutes. Remove from heat, and let cool completely.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until light and fluffy, about 2 minutes, stopping to scrape bottom and sides of bowl. Add egg and egg yolks, one at a time, beating until combined after each addition. Add crème fraîche, beating until combined and stopping to scrape sides of bowl.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating until combined. Gently stir in cooled cherry mixture. (Dough will be sticky.) Cover and refrigerate for 30 minutes.

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.

In a small bowl, place pearl sugar.

Using a 1/-tablespoon spring-loaded scoop, scoop dough (about 30 grams each), and roll into balls. (If dough is too sticky, dampen your hands with water to roll into balls.) Roll balls in pearl sugar, and place 2 inches apart on prepared pans. Flatten slightly with the palm of your hand.

Bake, one pan at a time, until cookies are set but not browned, 10 to 12 minutes. Let cool on pans for 5 minutes. Remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 3 days.