Set out pie crusts on a sheet of parchment paper and allow them to come to room temperature.

Use a round or fluted 4-inch cookie/biscuit cutter to cut out as many rounds from each crust as possible.

Gather any excess dough and use a rolling pin to re-roll the dough so that you can cut out additional crusts. You will need 12 total 4-inch rounds.

Place a spoonful of cherry pie filling into the center of each “bottom” pie crust.

Cut small slits in the center of the remaining six crusts. These vents help the steam escape during baking so the seals remain intact.

Brush the top crust lightly with water and place, wet side down, over the crust with pie filling. Press together the edges to seal the pies.

Place 3-4 of the assembled pies in the air fryer basket.

Bake in the basket of the air fryer at 350°F. Work in batches as needed (we were able to fit 4 pies at once in the air fryer.)

Bake 10 minutes, or until crusts are golden and flaky.

Carefully remove the pies from the airfryer using a spatula and transfer them to a wire rack.

Bake the remaining cherry hand pies.

In a small bowl, melt the chocolate chips by heating them in the microwave oven on the defrost setting (50% power) for 30 seconds at a time. Stir the chocolate chips between each interval. Continue heating until the chocolate chips are melted and smooth.

Dip each hand pie into the melted chocolate, tapping any excess off before placing hand pie onto a sheet of parchment paper to set.

Chocolate will set if the room temperature is cool. You can also place them in the refrigerator to set quickly.