Mummy Cherry Hand Pies

Instructions

1. In a food processor, add flour, butter, salt and 2 tablespoons Splenda Monk Fruit Sweetener and pulse until butter resembles pea-sized shapes. Add 4 tablespoons water and pulse, adding more water as needed, until dough starts to clump together.
2. On a work surface, form dough into a ball. Cut dough in half and flatten each half into a round disk, 1-inch thick. Wrap each disk in plastic and refrigerate.
3. Preheat oven to 425°F. Line 2 rimmed baking sheets with parchment paper.
4. In a small bowl, mix cornstarch and lemon juice together.
5. In a small saucepan, bring cherries and remaining sweetener to a simmer over medium heat. Cook, stirring frequently until cherries burst, about 10 minutes. Stir in cornstarch mixture and cook, stirring often until sauce thickens, about 5 minutes. Let cool to room temperature.
6. Roll each disk out to ¼-inch thickness. Cut eight 4-inch circles from each disk. Fill each circle with about 1 tablespoon filling. Brush the edge of each circle with egg.
7. Using remaining dough, cut ¼-inch strips. Place strips in alternating patterns on top of each circle to represent a mummy. Seal edges of circles using fork tines.
8. Bake for about 15-20 minutes, rotating baking sheets halfway through, until hand pies are golden brown. Let cool for 10 minutes.
9. Meanwhile, place white chocolate in a small microwave-safe bowl. Microwave in 30 second increments, stirring between, until melted. Transfer melted white chocolate to piping bag and cut a small tip from the corner. Pipe white chocolate to resemble the white outer edge of an eye on each hand pie. Let set at room temperature until chocolate hardens.
10. Place dark chocolate in a small microwave-safe bowl. Microwave chocolate in 30 second increments, stirring between, until melted. Transfer melted dark chocolate to piping bag and cut a small tip from the corner. Pipe dark chocolate in the center of each white chocolate circle to resemble the pupil of an eye on each mummy pie.
11. Serve and enjoy.