Double-Cherry Pies

Directions

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.