For Cherry Mustard:
Combine cherries, vinegar, water and Kirsch in a saucepan over medium-high. Bring mixture to boil; reduce heat and simmer 3-5 minutes. Cool. Using a food processor, puree cherry mixture with mustard, honey, and salt. Set aside. Extra cherry mustard may be kept refrigerated in a jar.
Cook farro according to package directions. You need a yield of 1 1/2 cups cooked farro. Set aside.
In a saucepan, sauté onions and grated parsnips for 3-4 minutes. Add garlic, white wine, butter, thyme, and chile. Sauté 2-3 minutes. Add cooked farro and a bit of water if texture seems dry. It should be similar to risotto. Add salt and few cranks of pepper. Transfer mixture to bowl to cool.
Mix 2 tablespoons panko breadcrumbs and milk to moisten crumbs. Add to farro mixture along with 1 egg, both Le Gruyère AOP cheeses and parsley. Chill until mixture is cold. Spread remaining 2 cups breadcrumbs on wax paper.
In a small deep bowl, whisk remaining egg with a pinch of salt. Remove farro from the refrigerator and using 1 1/2-inch scoop, scoop farro into balls. Dip balls into egg and roll in breadcrumbs, coating surface.
Meanwhile, heat canola oil in a deep fat fryer. Briefly fry farro-cini balls in small batches, until golden brown and hot throughout. Drain on paper towels. Salt. Grate Emmi Kaltbach Le Crémeux cheese over farro-cini balls (as preferred). Serve immediately with cherry mustard.