Double-Cherry Pies

Ingredients

• 1 cup dried sweet cherries
• 1/4 cup sugar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon ground cinnamon
• 1 (16-ounce) bag frozen sour cherries, thawed and drained
• 1 tablespoon butter
• 2 1/2 teaspoons cornstarch
• 1/2 teaspoon vanilla extract
• 12 Sweet Cream Cheese Dough circles
• 1/4 cup white chocolate baking chips

Preparation

1. Combine the first 5 ingredients in a medium saucepan; cook over medium heat 7 minutes or until liquid almost evaporates. Remove from heat. Add butter, stirring until butter melts. Stir in cornstarch and vanilla. Cool slightly.
2. Working with 1 Sweet Cream Cheese Dough circle at a time, remove plastic wrap from dough. Place dough on a lightly floured surface. Spoon about 2 tablespoons cherry mixture into center of circle. Fold dough over filling; press edges together with a fork or fingers to seal. Place pie on a large baking sheet covered with parchment paper. Repeat procedure with remaining Sweet Cream Cheese Dough circles and remaining cherry mixture. Freeze 30 minutes.
3. Preheat oven to 425°.
4. Remove pies from freezer. Pierce top of each pie once with a fork. Place baking sheet on bottom rack in oven. Bake at 425° for 19 minutes or until edges are lightly browned and filling is bubbly. Cool completely on a wire rack.
5. Place chocolate chips in a heavy-duty zip-top plastic bag; microwave at HIGH 1 minute or until chips are soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over cooled pies.