To make the Compote:
In a non-reactive skillet, heat the cherries over medium heat with the sugar, until they begin to soften. Add the strawberries and raspberries. Cook for another minute or so, stirring occasionally, until the berries are heated through.
Add the apricots and peaches and cook another 10 minutes, until the fruits are heated through. Remove from heat and stir in the kirsch and lemon juice. Add additional sugar if necessary. Serve warm with biscuits and cream, or this compote can be refrigerated for 2 days and re-warmed before serving.
To make the biscuits:
Position rack in center of oven and preheat to 400 degrees. Mix flour, cornmeal, baking powder, baking soda, salt and sugar with food processor. Add butter and pulse until butter is in small pea-sized pieces. Add buttermilk and pulse until dough just comes together.
Roll or pat dough on a lightly floured surface until 3/4-inch thick. Cut 4 biscuits with a 3-inch round biscuit cutter. Gather and re-roll leftover scraps to make 2 more biscuits. Place biscuits on parchment covered baking sheet, brush with beaten egg and bake for 15-20 minutes until golden brown.