Preheat oven to 375 degrees. Let dough sit at room temperature for about 15 minutes to soften.

Combine cherries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, about 5 minutes. Add cornstarch mixture; bring to a boil, stirring often. Remove from heat and let cool to room temperature, stirring occasionally.

Unroll dough on a lightly floured surface. Using a 3 1/2" biscuit cutter cut 9 rounds from each pie dough (total 18).

Spray a baking sheet with cooking spray and place half of the rounds on it.

Spoon a heaping tablespoon of the cherry pie filling onto half of the pie rounds. Top with remaining rounds. Using a fork press the edges of each pie together to seal.

Bake 25 minutes or until golden brown.