Roll the pie crust into 1/8" thick then you a knife or a cookie cutter to cut the pie into the shape you desire. ( I used a 3"x1.5" rectangle cookie cutter).
Brush the crust with egg wash and bake until golden brown.
Remove from oven and allow to cool completely.
In a small pan, pour the orange juice, sugar, and orange zest and cook on medium until the liquids start to boil. Reduce heat to low and cook for an additional 5 minutes.
Remove from heat and let cool.
Once cooled, pour the orange syrup on top of the pitted cherries and mix in the mint leaves. Use a spoon to coat the cherries evenly.
In a medium bowl, using a hand mixer mix the cream cheese and sugar until well incorporated.
Add the heavy cream and mix again to incorporate.
Spread 1 TBS of the cream cheese filling on top of a pie crust piece and 2 TBS of syrup coated cherries.