Preheat oven to 350°

Let both pie crusts sit out at room temperature for 15 minutes.

Unroll crusts and cut out desired shapes. (I used a cup that was the size circle that I wanted)

Transfer half of the circles to a greased cookie sheet.

Spread about 1 tsp of Nutella on the pie crust circles that are on the cookie sheet. Do not spread all the way to the edges.

Top Nutella with 1 tsp Tart Cherry Preserves. Feel free to add a little extra filling but don't go overboard or the pies will burst while cooking.

For the egg wash - mix egg and 1 tsp water with fork until combined. (if you don't have an egg, heavy cream works just as well)

Brush inside edges of the circles with the egg wash.

Top the filled crusts with the remaining pie crust circles.

Use a fork to crimp and seal the edges.

Brush the top of each pie with egg wash.

Bake at 350° for 10-13 minutes or until golden brown.

Allow pies to cool for about 5 minutes before glazing.

Add the hot water to the powdered sugar 1 tsp at a time and mix with fork. 2-3 tsp until desired consistency.

Drizzle glaze over hand pies.