Make your pie crust: 

1. Mix dry ingredients in a food processor. Add half the butter slices, pulse a couple times, then add the other half. Pulse several times. Or, you can cut the butter into pea-sized pieces with a pastry cutter or knife and fork.
2. Pour flour mixture into a large bowl. Add ice water, 3 tablespoons at a time, using a sturdy rubber spatula to alternately mix and press it in between water additions. Use the spatula or your hands to bring the dough into a loose ball.
3. Divide the dough in two and wrap each section in plastic wrap. Knead slightly within wrap to create a more cohesive ball. Chill in the fridge for at least 30 minutes.

Make your pie: 

1. Mix the cherries, half the liquid from the can, sugar, cornstarch, and almond extract in a heavy-bottomed pan. Cook over medium heat, stirring regularly, for 8-10 minutes or until the liquid turns thick, gels, and bubbles. Remove from heat and let cool.
2. Preheat oven to 425 degrees F and line two cookie sheets with parchment paper. Also, bring the pie crust dough out of the fridge to soften slightly (15 min).
3. Roll out half of the pie crust on a floured surface. Use a 3 inch, heart-shaped cookie cutter to cut hearts out of the dough. Transfer to parchment-paper-lined cookie sheets.
4. Spoon a couple tablespoons of cherry filling onto the center of each heart.
5. Cover each with a second dough heart. Press the edges closed with fork tines.
6. Use a sharp knife to cut an X (for a kiss) in the top crust. Alternately, use a tiny heart cookie cutter to punch a heart out of the center of the top crusts, before placing them over the filling.
7. Brush each hand pie with egg wash, then sprinkle with sugar.
8. Bake for 20 minutes, or until crust is golden brown at edges.
9. Enjoy warm or at room temperature.