Combine flour, sugar, salt, butter, and shortening into a food processor or large mixing bowl. ***If using a food processor pulse (don't mix) the ingredients until butter is pea-size. Add 1/3 cup + 1 1/2 Tablespoons of water. Again pulse-do not mix until just incorporated. The Dough will look dry. (That's okay). Pour the dough mixture onto a large piece of Saran Wrap or Parchment Paper. Gently press down until somewhat flat. Wrap tightly and place in the refrigerator for at least 30 minutes.

Meanwhile, combine the cherries, sugar, and orange juice in a medium saucepan. Cook on medium heat. When cherries begin to bubble, lower heat and allow to simmer for 5 minutes. Whisk in corn starch. Stir until the mixture begins to thicken. (About 1 minute). Remove the filling from the burner and add in the butter and vanilla. Allow to cool completely.

Remove the pie crust dough from the refrigerator and divide it into 8 portions. Roll each portion into a ball and flatten slightly. Place each disc onto a piece of Saran Wrap or Parchment paper. Wrap tightly and refrigerate for another 30 minutes.

Meanwhile, combine the ingredients for frosting and whisk until smooth. Set aside.

Preheat oven to 400. Remove one pie crust at a time. Place each crust on a well-floured surface or a piece of parchment paper lightly floured. Roll the dough out until it is approximately 1/8" thick. Using a pizza cutter cut the dough into a 4"x4" square. Top each square with 1 1/2 Tablespoons of the cherry pie filling. Fold one side over and seal edges by pressing down gently with a fork.

Beat the 1 egg and 2 Tablespoons of water to make an egg wash. Brush each pie with the egg wash.

Place each pie onto a parchment-lined baking sheet. Bake for 25-27 minutes or until golden brown. Remove from the oven and place on a baking rack to cool completely.

Using a spoon, drizzle each pie with frosting. Store in an air-tight container in the refrigerator.