Preheat the oven to 375°F

Combine 1 cup of the cherries with the sugar in a saucepan. Cook over medium heat, occasionally stirring, until the sugar is dissolved and the cherries soften and begin excusing liquid, about 7 minutes.

 Combine the cornstarch and water in a small bowl and whisk into the cherry mixture. Cook, constantly stirring, over medium heat, until the mixture comes to a boil, thickens, and becomes translucent.

Pour into a large bowl and stir in the remaining filling ingredients. Cool.

Roll out the dough and cut it into 5-inch circles. Alternately, cut into 5-inch squares. Place about 2 tablespoons of the mixture onto one-half of each round. Lightly brush egg wash around the edge of the covered half of each round.  Fold the remaining dough over to enclose, forming a half-moon. Gently press edges together to seal. Brush the tops of each pie with egg wash. Using a paring knife, score the top of each pie.  Place the hand pies in the oven. Bake for about 40 minutes, until the crust is baked through and a deep golden brown and the filling is gently bubbling. Remove from oven and cool.

Place a piece of parchment paper on your work surface and lightly dust with flour. Place the dough on the parchment and then lightly dust with flour. Begin rolling dough in a circle, making sure to pick up and rotate the dough after each roll. Roll dough approximately ⅛-inch-thick. Chill until ready to use.