Unroll the refrigerated pie crust on a lightly floured surface and cut out six circles, each about 13-15 cm in diameter.

In a mixing bowl, combine softened cream cheese and granulated sugar using an electric mixer until smooth and creamy, about 2-3 minutes.

Gently fold in the cherry pie filling until evenly combined.

Place about a tablespoon of the cheesecake filling mixture in the center of each dough circle and brush water along the edges. Fold the dough over to create a half-moon shape and press the edges together to seal.

In a deep frying pan, heat vegetable oil to 190°C. Carefully add a few assembled hand pies at a time and fry for 2-3 minutes on each side until golden brown.

While the hand pies are still warm, whisk together powdered sugar, corn syrup, and water in a bowl for the glaze. Brush the glaze over each fried pie.

Let the glazed hand pies cool slightly on a wire rack until the glaze hardens.