Halloween Chocolate Cherry Hand Pies

Directions

1. In a food processor (or a large bowl with a pastry cutter), combine 2 cups flour, 1/2 cup cocoa powder, 3 tablespoons sugar, 1 teaspoon salt, and 3/4 cup very cold grated or cubed butter. Pulse 15 to 20 times until the mixture resembles coarse crumbs.
2. Gradually drizzle in 10 to 12 tablespoons of ice cold whole milk (or half-and-half or cream) while pulsing or stirring with a fork. The dough should be slightly shaggy and soft; if it's too dry, add another tablespoon of milk. Divide the dough into two discs, wrap tightly in plastic wrap, and refrigerate for at least 2 hours or up to 5 days.
3. When ready to bake, preheat the oven to 400°F.
4. On a floured surface (you can use cocoa powder to keep it dark or regular flour), roll out one disc of chocolate dough to about 1/8-inch thickness. Cut into pumpkin shapes using a 3-inch pumpkin cookie cutter and transfer to a baking sheet lined with parchment paper or a silicone mat. Spoon 1 to 2 tablespoons of cherry pie filling into the center of each pumpkin.
5. Roll out the second disc of dough and cut out the same number of pumpkin shapes. Use a sharp paring knife to carve jack-o'-lantern faces into these top pieces. Make an egg wash by whisking 1 large egg with 1 tablespoon of water. Brush the edges of the bottom crusts with the egg wash (or use a finger to moisten them). Gently place the top crusts over the filling, aligning the edges, and press with a fork to seal the hand pies.
6. Bake the hand pies for 15 to 18 minutes at 400°F, just until the edges are set. Be careful not to overbake. Allow them to cool for 10 minutes before serving.