Combine flour, salt, sugar, beer, water, yolks, and butter. Beat until smooth. Let stand for 2 hours. When ready to use, fold in the egg whites. Prepare the filling. Use a corer to remove the cores of the apples. Peel the apples and cut them into rounds about 1/4-inch thick. Sprinkle with the sugar, then the Kirsch. Cover and let stand for 20 minutes. Drain apples and dry on paper towels. Heat the oil to 375 degrees. Dip the apple rounds in the batter and plunge immediately into hot oil. Fry until brown on both sides, about 5 to 6 minutes. Drain on absorbent paper. Sprinkle with the sugar and cinnamon mixture. Serve on a heated plate.