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Preheat oven to 400°F. Mix Cranberry Sauce, Craisins®, cinnamon, vanilla and salt in small saucepan. Bring to simmer on medium heat. Mix lemon juice and cornstarch in small bowl until well blended; stir into cranberry mixture in saucepan. Cook and stir 1 minute until thickened. Stir in lemon zest. Remove from heat. Let cool 10 minutes.
Unroll crusts on lightly floured surface. Cut out 8 rounds from each crust using 3 ½-inch round cookie cutter. Spoon about 1 tablespoon cranberry filling onto center of 8 rounds. Brush edges of each filled crust lightly with egg. Top each with a second dough round, pressing edges with the back of a fork to seal. Use a sharp knife to cut small slits or an ‘x' on top crust to allow steam to escape. Place hand pies 2-inches apart on parchment-lined baking sheets. Brush tops with remaining egg. Sprinkle lightly with sugar, if desired.
Bake 18 to 20 minutes or until crust is light golden brown. Serve warm or at room temperature.