Place dried cherries and ¾ cup sugar in a food professor and pulse together 10 times. Set aside.
Beat egg whites in a bowl until soft peaks begin to form.
Gradually add remaining sugar and continue to beat until stiff, glossy peaks form. Set aside.
Whip cold cream together with Kirshwasser until soft peaks form.
Fold the meringue mixture into the cream; then fold the dried cherry mixture into the meringue and cream mixture.
Scoop the mixture into a large dish, cover and allow the semifreddo to freeze, about 5 hours.
Pour the ingredients of the compote into a saucepan, stir and simmer.
Once the mixture has slightly thickened, about 7 minutes, remove from heat and allow to cool.
Scoop the mixture over the semifreddo and serve.