Remove pie crusts from refrigerator and set out to bring to room temperature 30 minutes before preparing the recipe.
Make the cheesecake filling by beating together cream cheese, sugar, and egg until well blended. Set aside. (You will have extra cheesecake filling. If you’d like to halve the recipe, beat the egg and then divide in half before combining with the other ingredients.)
On a lightly floured surface, unroll the pie crusts. Use a 4” biscuit or cookie cutter (we used a fluted biscuit cutter) to cut out as many circular crusts as you can from the pie crust (you will need 12 total). Press together the pie crust scraps and re roll to the same thickness as the packaged pie crusts. Cut out any additional rounds to make 12.
On each of 6 crusts, place a spoonful of cherry pie filling. Add a tablespoon or so of the cheesecake filling on top of the cherry filling.
Cut several slits into the center of the other 6 pie crust pieces. Brush the crusts with water and then place, moistened side down, over the filled pie crusts. Match up all of the edges and press well to seal.
Flip up the edges around the pies to seal and make a beautiful edge.
Set four hand pies (or however many fit) at a time into the air fryer basket. Bake for 10 minutes at 350° until the pies are golden and flakey.
Prepare the glaze by whisking together the glaze ingredients until smooth. Brush over the warm hand pies as soon as they come out of the air fryer.
Hand pies will set and dry in about 15 minutes.