Preheat oven to 400 degrees. Line a baking sheet with parchment paper.

Place a pie crust on a well floured surface gently roll out any creases. Using a 3-inch heart shaped cookie cutter, cut 13 hearts out. Re-roll the pie crust scraps into 1/8-inch thickness and cut 3-4 more hearts. repeat with the second pie crust, you should have a total of 32-36 hearts. Transfer half the hearts to a baking sheet.

In a small bowl whisk egg, brush egg wash over hearts on baking sheet.

Place a teaspoon of the cherry mixture in the center of each heart (about 2-3 cherries each)

Place the remaining hearts on top of the cherry filled heart. Gently press the edges

Using a fork crimp the edges to seal. Its okay if some filling falls out.

Brush the top of the hearts with more egg wash. Sprinkle generously with sugar. Using a paring knife, cut two small slits in each heart.

Bake 14-16 minutes or until golden brown