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.
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.
Preheat oven to 425°.
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.
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.
These had a very good cherry flavor, delicious. We like hearty portions of dessert so what the heck, I doubled their size and got 6 in the batch. Also used 2 tb of butter instead of 1. In the dough I used regular cream cheese instead of the low fat. Instead of white chocolate I made a Meyer Lemon glaze for them.
We are still eating these out of the freezer from when I made them this summer with fresh picked cherries. They are really good and I plan to try with different fruit fillings. I prefer to top with a simple confectioners sugar glaze as I don't really like white chocolate.
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