I recently made a Belgian strong ale with 7#s of cherries in it. I pitted all of them, and then froze them. After frozen I let them thaw. I sanitized my blender and blended them up a bit, and poured them into my secondary and racked the beer over it. At no point did I boil or use any type of sanitization process on the cherries themselves.
I'm not sure if the blending was necessary, but it was very easy to clean out the carboy after bottling. I didn't have to worry about a bunch of cherries getting stuck in the neck.
If you want to avoid haze make sure you add Pectin Enzyme. Ideally you are supposed to add the enzyme to the blended cherries before adding to your beer, but I added later and it still seemed to work.