Preheat oven to 425°F.

Remove pie crusts from the box and allow to come to room temperature, about 15 minutes.

Unroll pie crust and roll out on a floured surface.

Use a 3 inch heart shaped cookie cutter to cut the dough into heart shapes. I got about 8-9 then re-rolled the scraps to get a few more. Repeat with the remaining pie crust {there are two per box}.

Add 1 heaping tbsp of cherry pie filling into center of each pie crust heart.

Place the remaining hearts on top of the filled hearts.

Seal the edges by pressing around the outside of the hearts with a fork to seal.

Poke each pie a couple times in the center with a fork to let air escape when baking.

In a small bowl mix together egg and water.

Using a basting brush, brush egg wash over the tops of each hand pie.

Bake on a lined baking sheet for 12 minutes, or until golden brown.

While pies are baking, whisk together the powdered sugar and milk in a medium bowl until smooth to make the glaze.

When you remove the pies from the oven, gently dunk them with a fork into the bowl of glaze, coating both sides.

Carefully remove to a parchment lined plate or baking sheet.

Sprinkle with colored sugar and let cool and set.