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Cut out dough rounds that are 2 to 3″ in diameter. You want to put ¼ teaspoon sugar in the center of your cut-out dough round. Place cherries on top of the sugar. Fold the sides together and pinch together to make a tight seal.
Use ⅛ tsp sugar and 1 cherry. You can also make the dough rounds slightly smaller (about 2 inches). Fold the two sides of the dough together and pinch to make a tight seal. Then fold the two corners together to make a "diaper" shape.
Place them on a floured cutting board until ready to cook.
Add ½ Tbsp of salt to approximately 4 quarts of water and bring it to a boil. As you finish the first batch of pierogies, place them in boiling water. After they float to the top, cook about 2 to 3 minutes more, then remove them with a slotted spoon to a bowl.
Sprinkle the pierogies with sugar to keep them from sticking together. Serve right away with sour cream or eat them as is.