Preheat oven to 400°F.

In a bowl sift together the flour, baking powder and salt.

Add the cold cubs of butter and cream cheese and cut in with a pastry knife or your fingers until a fine crumble is made.

Add the buttermilk and gently work together, until a dough just comes together.

Form the dough into a disc, wrap it in plastic wrap and place in the refrigerator.

While the dough chills prepare the filling. Place the filling ingredients into a bowl and mix together until well combined. Set aside and allow the mixture to sit for 10 to 15 minutes.

Roll the dough out onto a lightly floured surface until ¼ inch thick.

Cut twelve 4 inch circles from the dough and fill each with a small amount of cherry filling.

Whisk together the egg and cream.

Brush the perimeter of each hand pie with the egg wash and fold/pinch together, creating ½ circles.

Press the ends with the back of a fork to seal and brush the tops with the egg wash.

Using a pairing knife, cut 3 small slits on the tops of each hand pie.

Place them onto a parchment lined baking sheet and bake in the oven for 15 to 18 minutes or until golden brown.

Allow the hand pies to cool completely on a cooling rack.

While the hand pies cool, place the powdered sugar, Kirshwasser, cream, and vanilla extract into a small bowl and gently stir together with a fork until fully incorporated and smooth.

Drizzle the icing over the hand pies and serve.