1large egg + 1 teaspoon waterbeaten together in a small dish (for egg wash)
Coarse sugarfor sprinkling (optional)
Preheat oven to 400F (205C)
Divide your chilled pie dough into two pieces that are roughly the same size.
Transfer to a lightly floured surface and roll one piece into a rectangle about ⅛" thick.
Using a pizza cutter or a knife, neatly cut dough into 4.5" squares and transfer to a parchment-paper-lined baking sheet (you will need to gather the scraps and re-roll them out to make all 10 turnovers).
Place squares on a parchment paper lined cookie sheet and return to the refrigerator.
Repeat rolling and cutting with your second half of pie dough until you have 10 squares chilling in your refrigerator.
Meanwhile, prepare your cherry pie filling by combining pitted cherries, sugar, cornstarch, and lemon juice in a medium-sized saucepan over medium-low heat.
Stir frequently until cherries release their juices and mixture is liquidy. Increase heat to medium and bring to a simmer, stirring frequently until mixture is thickened.
Remove from heat and stir in bourbon, if using. Allow cherry mixture to cool (at least 15-20 minutes -- if you add hot cherry pie filling to your pie dough you will melt it) before proceeding.
While your cherry pie filling cools, prepare your cheesecake filling by combining cream cheese, sugar, and vanilla extract in a bowl and stirring until well-combined. Set aside.
Once your pie filling has cooled, remove your prepared turnover dough from the refrigerator and use a pastry brush to lightly brush the insides of your pastry squares with egg wash.
Portion about 2 teaspoons of cheesecake mixture into the center of each turnover square and then top with 1 ½ Tablespoons of cherry pie filling (see image in post). Gently fold over one corner to the other to envelope the filling (if your dough is still cold and stiff from the refrigerator, just let it sit at room temperature for several more minutes and it will become flexible enough to fold over. Use the tines of a fork to press and seal the turnovers.
Brush the outside lightly with egg wash, cut small slits across to vent, and sprinkle with coarse sugar, if desired.
Bake on 400F (205C) oven for 25 minutes, until pastry is beginning to turn golden brown.