Cherries + 2% salt + 1 week at room temperature =?
What makes you think they are not lacto-fermented cherries?  The Noma guide is, of course, a reliable resource. I assume you followed the procedure for plums (or the general instructions for lacto-fermented fruits and vegetables), as the book does not have a specific recipe for cherries. It could be that you just allowed them to go too far for your liking.  The book does talk about "watching the timing", and choosing a stopping point that suits your taste.  The specific fruit, and of course the ambient conditions, will influence the fermentation.

The two links you attached are also for lacto-ferments.  The chutney just has other ingredients added...so call them what you wish.  I would say you have lacto-fermented cherries.