In large bowl, stir flour and salt together. Using a food processor or fork, cut butter into flour until mixture resembles cornmeal. Add 8 tablespoons cold water and combine until mixture holds together in large clumps. Add additional water tablespoon by tablespoon if the dough is still dry. Divide dough into two discs, cover with plastic wrap and chill at least 1 hour.

Preheat oven to 400°F. Prepare cookie sheets with parchment paper.

In small bowl, beat egg with 2 tablespoons water until well-combined.

Roll each pastry disc to about 1/8 in. thick. Using a 4 in. heart cutter, cut out hearts. Use leftover dough to reroll as necessary and cut additional hearts, for a total of 30 hearts.

Place 15 hearts on prepared cookie sheets, spacing a least 2 inches apart. Brush the edges of each heart with the egg mixture. Strain cherry pie filling until most of the liquid is removed and discard liquid. Spoon about 1 heaping tablespoon pie filling on top of each heart. Place a second heart on top and use a fork to seal the edges.

Brush the top of each pie with egg mixture. Using a knife, cut a small slit in top.

Bake 28-30 minutes or until crust is golden brown.

For glaze, in small bowl, whisk together confectioners’ sugar and milk. Using pink icing color, tint glaze to desired shade. Pipe or spoon onto tops of pies. Top with sprinkles, if desired. Serve warm or at room temperature.

Note: to make the sprinkle mix used in the photo, combine Wilton rainbow nonpareils and rainbow jimmes with white Pearl Dust. Add hearts from Flowerful Medley 6-Mix Sprinkles.