Heat the oven to 425°F and remove the pie crust from the freezer to soften.
Mix the cherries along with half of the liquid in the can with the sugar and cornstarch in a medium saucepan.
Cook over medium heat, stirring often, for about 10 minutes, until it becomes thick and bubbles.
Remove from the heat and allow to cool.
On a lightly floured surface, roll out the pie crust and use a 3-inch heart shaped cookie cutter to cut hearts out of the pie dough.
Transfer the hearts to baking sheets lined with parchment paper.
Fill half of the hearts with the cherry pie filling, leaving room around the edges of the heart.
Use a smaller heart cookie cutter to cut tiny hearts out of the remaining heart shapes.
Cover each cherry filled heart with another of the larger heart pieces and seal the edges with a fork. Add the tiny hearts to the top heart if you like.
Brush each hand pie with the egg wash before sprinkling with sugar.
Bake for 18 to 20 minutes, or until the pies are golden brown. Allow the pies to cool for 5 to 10 minutes before serving.