Set oven to 350°F (175°C) and preheat. Thaw the refrigerated pie crust as directed on the package.

Prepare a large cookie sheet by lining it with parchment paper; leave aside. In a small bowl, beat the eggs together with the water to create an egg wash; leave aside.

With a rolling pin, flatten one thawed pie crust to a thickness between 1/8 inch and 1/4 inch, making sure no cracks or holes are present.

Using a 3–4 inch holiday tree cookie cutter, cut out approximately 7 trees. Set aside the excess crust. Do the same with all remaining pie crusts, collecting the excess from each rolling. After all the ready-made crusts are used and only the excess is left, gather all the excess, roll it to the same thickness as the original crusts, and use it to finish the remaining hand pies.

Arrange the trees on the parchment-lined baking sheet. Put about 1 to 1 1/2 tbsp of cherry pie filling in the middle of each tree. Apply egg wash to the border around the filling.

Carefully lay a second tree over the filling. Beginning at the trunk, gently press the edges together, taking care not to press down on the filling.

With the tines of a fork, seal the seams around the tree outline. Use a sharp knife to make a few slits in the top crust for venting. Coat the top crusts with the remaining egg wash and, if desired, sprinkle with coarse sanding sugar.

Bake for 20–25 minutes, or until golden brown. Move to a cooling rack. Serve warm or at room temperature.