Prep: Preheat your oven to 375°F (190°C). Line a large, rimmed baking sheet with parchment paper.

Mix Cream Cheese: In a small bowl, use a hand mixer to beat the softened cream cheese and granulated sugar together until smooth and well combined.

Cut Pastry: Unroll one thawed puff pastry sheet onto a lightly floured surface. Cut it evenly into 6 rectangles.

Add Filling: Spread a spoonful of the cream cheese mixture onto three of the rectangles, leaving a ½-inch border around the edges. Top the cream cheese with a spoonful of the cherry pie filling.

Seal the Pies: Place the remaining three pastry rectangles over the filling. Pinch the edges together tightly. Flip the pie over, tuck the pinched edges underneath, and use a fork to firmly crimp and seal the border.

Repeat: Repeat the cutting, filling, and sealing process with the second sheet of puff pastry to create 6 pies total.

Egg Wash: Transfer all pies to the prepared baking sheet. Brush the tops lightly with the beaten egg wash. Using a sharp paring knife, cut two small slits in the top of each pie to vent steam.

Bake: Bake for 18-20 minutes, or until the pastry is puffed up, flaky, and golden brown. Let the pies cool completely on a wire rack.

Glaze: In a small bowl, whisk together the powdered sugar and milk until a smooth glaze forms. Drizzle over the cooled hand pies and enjoy!