Preheat oven to 350.
Grease a 24 slot mini muffin tin, set aside.
On a lightly floured surface, roll out one of the pie crusts into a roughly rectangular shape (about a quarter inch thickness) and cut out 12 three inch rounds.
Press the dough rounds into the muffin tin and repeat the same process with the other pie crust.
Combine the cherry pie filling and almond extract. Mix well.
Spoon the cherry pie filling into the bottom crusts .
Knead your leftover dough together, and re-roll it out.
Cut enough 1 1/2 squares to cover each of the pies.
Slice each dough square into 4 strips and arrange in a lattice like formation over the tops of the pies.
In a small bowl, stir together the egg and water with a fork.
Using a basting brush, brush the top dough with the egg wash.
Sprinkle with sugar and bake for 35-45 minutes, or until the hearts are golden.
Serve & enjoy!