Using small end of melon baller, scoop balls of flesh from cantaloupe halves, leaving about 1/4-inch-thick shell. In medium bowl, combine melon balls, strawberries, blueberries and kirsch and toss gently.
Cut thin slice from outside bottom of each cantaloupe shell so it sits securely. Divide fruit mixture among shells. Serve right away or cover and chill up to 1 hour.