Preheat oven to 350°.

In a large bowl, combine flour, salt and butter. Mush together with your hands until crumbly.

Add ice water slowly just until dough forms into a lightly moist ball.

Knead the dough until it molds together.

Wrap in plastic wrap and chill for 30 minutes.

Take half of the dough ball, place on a floured surface, then flatten out with rolling pin about 1/4 inch thick.

Cut the dough into circles.

Scoop about 1 tablespoon of cherry filling into the middle of a dough circle.

Fold over.

Press over the edges with a fork to seal.

Place on a baking sheet.

Brush the tops of the mini cherry pies with egg and sprinkle with white sparkling sugar sprinkles.

Bake at 350° for 30 minutes or until lightly golden.