Prepare the Cherry Filling: In a medium saucepan over medium heat, combine the cherries, sugar, cornstarch, lemon juice, vanilla extract, and salt. Stir gently and cook until the mixture starts to bubble and thicken, about 5-7 minutes. Remove from heat and let cool.
Preheat the Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
Roll Out Puff Pastry: On a lightly floured surface, roll out one sheet of puff pastry until it's about 1/8 inch thick. Use a Christmas tree cookie cutter to cut out shapes. You should be able to get about 10 trees from one sheet. Repeat with the second sheet.
Assemble the Hand Pies: Place half of the tree cutouts on the prepared baking sheet. Spoon about 1 tablespoon of the cooled cherry filling onto the center of each tree shape.
Brush the edges around the filling with egg wash (beaten egg mixed with milk).
Seal and Decorate: Top each filled tree shape with another tree cutout and gently press the edges to seal. Use a fork to crimp the edges for extra security.
Cut small slits in the top of each pie to allow steam to escape. Brush the tops with egg wash and sprinkle with coarse sugar if desired.
Bake in the preheated oven for 20-25 minutes or until golden brown and puffed up.
Remove from oven and let cool slightly on a wire rack.
Serve: These hand pies can be enjoyed warm or at room temperature. They make a festive addition to any holiday dessert table!
