In large bowl, stir flour and salt together. Using a food processor or fork, cut butter and shortening into flour until mixture resembles cornmeal. Add 8 tablespoons cold water and combine until mixture holds together in large clumps. Add additional water tablespoon by tablespoon if the dough is still dry. Divide dough into two discs, cover with plastic wrap and chill at least 1 hour.

Preheat oven to 400°F. Prepare cookie sheets with parchment paper.

In small bowl, beat egg with 2 tablespoons water until well combined.

Roll each pastry disc to about 1/8 in. thick. Using a 3 in. circle cutter, cut circles. Use leftover dough to reroll once and cut additional circles, for a total of about 30 circles.

Place 15 circles on prepare cookie sheet, spacing a least 2 inches apart. Strain cherry pie filling until most of the liquid is removed and discard liquid. Spoon about 1 tablespoon of cherry pie filling on top of each circle. Place a lollipop stick in the center of the filling. Brush the edges of each circle with the egg mixture. Place a second circle on top and use a fork to seal the edges. Seal area around the stick well.

Brush the top of each circle with the egg mixture and sprinkle with Sparkling Sugars. Using a knife, cut a small ‘X’ in the center of the pie.

Bake 28-30 minutes or until crust is golden brown. Serve warm or at room temperature.