1-First Step: Mise en place. Preheat oven to 375°F. Grease a 12-cup muffin tin. Pit 2 cups cherries if fresh. Gather all ingredients. This setup keeps things smooth.

2-Second Step: Prepare crust. Use 1 package refrigerated pie crusts. Unroll and roll to 1/8-inch thickness. Cut 12 circles (4 inches diameter) for bottoms using a cutter or glass. Cut 12 smaller stars or circles (2-3 inches) for tops. Press bottom circles into muffin cups, trim excess. For homemade: pulse flour, butter, salt in processor. Add ice water gradually. Chill 30 minutes, then roll and cut.

3-Third Step: Make cherry pie filling. In a bowl, mix 2 cups pitted cherries, 1/2 cup sugar, 2 tbsp cornstarch, 1 tbsp lemon juice, 1/4 tsp almond extract (optional), pinch salt. Stir well. Let sit 5 minutes to thicken. Spoon 2 tbsp filling into each crust. Avoid overfilling to prevent spills.

4-Fourth Step: Add tops and seal. Place small dough shapes on filling. Crimp edges with fork. Cut small slits in solid tops for steam. Mix 1 egg with 1 tsp water for wash. Brush tops lightly. Sprinkle coarse sugar evenly.

5-Fifth Step: Bake. Place tin in oven. Bake 20-25 minutes until golden and bubbly. Watch closely after 20 minutes. Rotate tin halfway for even browning. Filling will set as it cools.

6-Final Step: Cool and serve. Cool in tin 10 minutes. Gently remove to wire rack. Cool fully for neat slices. Serve warm with vanilla ice cream. Perfect for parties. Store as noted later.