Well heres the problem you are going to have
cooling a beer and then raising the temp again sucks
however, its only once so go for it
if you crash it now in the fridge, pull it out, wait for it to get to room temp so not to shock the yeast, bottle it, and carbonate at room temp
if you are force carbing it in a keg, crash that bitch down, rack it off into a keg, carbonate in the keg and serve in 2 hours from carbonation