• Cut the butter into 1/2" cubes, warp it in plastic wrap, and place in the freezer for at least 30 minutes.
• Add the salt and baking powder to the flour. Place the mix in a sealed container or a plastic bag, and freeze for at least 30 minutes.
• Place the flour mixture in a food processor and pulse five times.
• Cut the cream cheese into one-inch pieces, and add it to the flour. Process until the mixture is coarse
• Add the frozen butter to the mixture and pulse until the butter is a little larger than peas.
• Remove the cover and add the heavy cream and vinegar and pulse five times, until the mixture looks like coarse sand.
• Place the dough mixture over a large piece of plastic wrap, and use the ends to press the dough together into a ball.
• Divide the dough into 2, wrap each with plastic, and refrigerate for an hour or overnight.

Cherry Filling

• Mix the water and cornstarch and set aside.
• Place the cherries and lemon juice in a medium saucepan. Toss the cherries with the lemon juice, then add the sugar to the pan.
• Place over medium heat and cook until the cherries release liquids, then reduce to a simmer and let simmer covered, for 15 minutes.
• Remove the pan from the heat and add the cornstarch, return the pan to the stove and let simmer. Cook until the filling is thick, about one minute.
• Remove from heat and allow to cool to room temperature.

cream Cheese Filling

• Place the cream cheese, sugar, and egg yolk in a bowl and mix to fully combined.

Assemble

• Preheat oven to 375F and line 2 pans with baking paper.
• Roll out half of the chilled dough to 1/8" thick. Use your choice of cookie cutter to cut the dough, and place the cutes over a baking sheet lined with parchment paper.
• Spoon one tablespoon of cream cheese, then one tablespoon of cherry filling at the center of each dough cut.
• Roll and cut the second disc.
• Top each round with the second piece of dough that has a circle in the center, and gently press the edges of the dough with a fork to seal.
• Brush each pie with egg and allow to chill for a minimum of 45 minutes.
• Bake until the crust is golden brown, 20 -25 minutes. Remove from the oven and allow to cool for 1 hour before eating to let the filling set.