Add the cherries, sugar, cornstarch, and lemon juice to a medium saucepan over medium heat. Stir frequently while the cherries release their juices. Cook for about 6–8 minutes until the filling thickens. Remove from heat and stir in the vanilla extract and almond extract if using. Let the filling cool completely before assembling the pies.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Unroll the pie crusts onto a lightly floured surface. Use a round cutter or bowl to cut circles about 4 to 5 inches wide.

Spoon about 1–2 tablespoons of cherry filling into the center of each circle. Leave space around the edges so the filling does not leak out.

Fold the dough over to create a half-moon shape. Press the edges together with a fork to seal.

Whisk together the egg and milk or water in a small bowl. Brush the tops of the pies with the egg wash. Sprinkle coarse sugar on top for extra crunch and sweetness. Cut a small slit on top of each pie to allow steam to escape.

Bake for 20–25 minutes or until the pies are golden brown and flaky. Let the Cherry Hand Pies cool for at least 10 minutes before serving because the filling will be very hot.