These Halloween Chocolate Cherry Hand Pies are a simple and frightfully fun treat to enjoy this October! Having a chocolate pastry crust cut out in canned pie filling and contours, this dessert that is handheld is going to be a hit at Halloween parties!

I am so excited to share these spooky fun chocolate cherry hand pies with you now! October is my favorite month such as my birthday and Halloween, so I figured it makes sense to start things with a treat!
Last year I watched these Jack-o-lantern pumpkin hand pies and fell in love. They were the inspiration for this post. However, I do a Black Forest variation with cherries and chocolate, and wanted to go another route from pumpkin. The Black Forest cake of my Aunt Becky was my birthday cake that is for as long as I can recall, and I thought it'd be fun to recreate those tastes in pie form that is mobile. And moreover, the Black Forest is spooky right?
I really like those Halloween chocolate cherry hand pies because unlike so many goodies around Halloween, these are not super chocolatey or overwhelmingly sweet. It's hard to produce a chocolate pie dough that tastes without forfeiting the flakiness of pie crust chocolatey. And adding sugar creates not cherry, and more problems, especially since I wanted to keep them in the domain of pie crust. But a cocoa taste is to the chocolate crust that matches with the filling to give you a feeling of the Black Forest cake tastes that are traditional.
And I love how the red cherry pie filling seems devilishly wicked from the smiling chocolate jack-o-lantern faces that I carved out with a sharp paring knife. I opted to go the course that was cherry but this chocolate pastry crust could be full of nutella, pumpkin, or a peanut butter chocolate ganache.
I could see making these for Valentine's Day and cutting hearts out rather than pumpkins.
Recipe adapted from HERE
  •  2 cups all-purpose flour
  •  1/2 cup unsweetened cocoa powder
  •  3 tablespoons granulated sugar
  •  1 teaspoon kosher salt
  •  3/4 cup butter, very cold and grated or cubed
  •  10-12 tablespoons ice cold whole milk, half-and-half, or cream
  •  1 can cherry pie filling
  •  1 egg
  •  1 tablespoon water
  1. Blend the flour, cocoa powder, salt, sugar, and cubed butter in a large food processor and pulse until coarse crumbs form (roughly 15 to 20 pulses). You may also use bowl cutter and a large bowl if you do not have a food processor.
  2. Gradually drizzle in the cold milk when stirring or stirring with a fork, or even using a food processor. The dough will be tender and somewhat shinier, but if it's still currently appearing too dry, add another tablespoon or two of milk. Split the dough and wrap tightly in plastic wrap, then simmer for up to 5 times 2 hours.
  3. When ready to make the hand pops, preheat the oven to 400 degrees F.
  4. Roll out one disk of chocolate pie dough on a floured work surface (you can"flour" with cocoa powder to keep things dark, or just use regular bread, which will mostly be absorbed into the pie dough anyway). Cut into pumpkin shapes using a three inch pumpkin cookie cutter and transfer to a baking sheet lined with a mat or parchment paper. Spoon 1-2 tablespoons of cherry pie filling into the middle of each pumpkin.
  5. Roll out the second disk of chocolate pie dough and cut pumpkin shapes using the identical cutter. Use a sharp paring knife to"split" jack-o-lantern faces. Brush the edges of the crusts made by whisking 1 tablespoon of water and 1 egg . I use my finger so the crust will adhere to moisten the edges. Gently lay the crusts over the filling, crimping with a fork to seal the hand pies and matching edges.
  6. Bake the hand pies for 15-18 minutes at 400 degrees F, just until the edges are set, but don't overbake. Cool for 10 minutes before serving.

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