i don't know i've never heard of it but i think you would want to cook the cherries down and food process and strain and get a nice smooth substance of it and go from there possibly? i would say thicken with cornstarch or tapioca flour or something add some almond extract a little sugar perhaps a drop of lemon -- but of course a curd is with eggs -- i'd go with the microwave recipe from king arthur & just sub out the lemon & sub in the cherry:
http://www.kingarthurflour.com/recipes/easy-microwave-lemon-curd-recipe
just a wild guess -- but for a worthy cause -- it sounds unbearably wonderful
best to you
ps. please give an update on how it goes for you 
i've never cooked cherries down like this so this is all pure guessing
I've had pretty good success using the Epicurious recipe below as a base for fruit puree curds.
I had always made "juice" curds...lemon, lime etc., but when I tried this one - which is delicious - I thought it might be a starting point for other fruit.
Not completely sure about the science, but I *think* you have to be sure to have some acid to help. In the nectarine recipe they use lime. I've done raspberry puree with lemon juice as the acid. Just use a compatible acid. I had nice luck with mango orange puree and lemon juice.
The recipe multiplies well 2x, 3x etc. so it's a great way to use up yolks!
My only gripe about the recipe is that it's hard to know how much puree "1 firm-ripe medium nectarine" is. But, my scribble notes say a bit less than 1/2 Cup. So that's about what I use for other fruit purees.
http://www.epicurious.com/recipes/food/views/nectarine-lime-curd-tart-with-a-brown-sugar-crust-15128
Here were some lemon, lime and raspberry tartlets from a party.
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