Add the heavy cream to a heavy pot or dutch oven and bring to a simmer over medium heat.
In a bowl, mix the cheese with the cornstarch. Working in 3 batches, gradually stir the cheese mixture into the heavy cream until melted. Pour in the kirsch and cook, stirring occasionally, until the mixture is gently bubbling, about 2 minutes; season.
Serve immediately from the dutch oven or transfer to a fondue pot. Serve with strawberries, red grapes and crackers.