Can i substitute the fresh cherries with a cherry puree?

The problem with fresh fruit and frozen desserts is that the high water content in the fruit can potentially make the fruit icy and hard to bite into. I would recommend cooking the fresh, pitted cherries first in a saucepan with a couple big spoonfuls of sugar until thick and syrupy. The boiling will evaporate more of the water and the sugar will add flavor (things taste more bland when eaten frozen). Good luck on your project