In a food processor, combine the flour, salt and baking powder. Add butter until the mixture crumbles. Using dough blade add sour cream through the top chute and mix for about 1 minute or until mixture comes together and forms a dough ball.

Remove the dough gently flatten into a log about 8" x 10" rectangle. Fold it into thirds.Wrap in plastic wrap and place in refrigerator to chill for at least 30 minutes.

Meanwhile combine the cherries, sugar, cornstarch and lemon juice in a small saucepan. Cook until it thickens, about 5 minutes. Remove from heat and let cool to room temperature.

Preheat oven to 425 degrees. Line a baking sheet with baking liner or parchment paper.

Roll out the dough into a large square, about 14" x 14" . With a pastry cutter or pizza cutter cut dough into 3 1/2" squares, making 16 all together.

Place a heaping tablespoon of cherry pie filling onto 8 of the squares. Brush a bit of the beaten egg along edge for sealing. Cut slits or a decorative shape in the empty squares. Place over top of the cherry squares. Use a fork to crimp edges closed.

Bake the hand pies for about 18-20 minutes. Allow to cool 20 minutes before serving. Serve warm.