Preheat oven to 350 degrees F. Line two baking sheets with parchment paper and set aside.

On a lightly floured work surface unroll the pie crusts, working with one piece at a time. Keep the others in the fridge! Cut out 3-inch round cookie cutter, placing 24 rounds between the two baking sheets. Fill each with about 1 tablespoon of cherry pie filling.

Cover the cookies with another round and crimp the sides with a fork to seal the edges. Make tiny slits on top to allow steam to escape. If you want to make a lattice topping for your cookies, cut out long strips of dough from the scraps and make a lattice on top.

Brush the tops of the cookies with egg wash (egg whisked with splash of water). And sprinkle liberally with sugar.

Bake for about 12 to 15 minutes or until golden brown. Remove from oven and allow to cool before eating. Can be stored at room temperature for up to 4 days.