Carefully unravel both pie crusts onto a flat surface (we lined ours with parchment paper), and cut out about 16 hearts. Gather and reroll scraps as needed to cut out more hearts (get an even number).
Use the egg wash to wet the edges of the hearts on the pan.
Carefully place 5-6 cherries in the center of each heart in a V formation using a fork. Try and avoid putting too much gel; otherwise, the hearts will overflow.
Cut a small X in the center of the remaining half of the hearts that are not on the pan.
Carefully place the X heart crusts on top of each of the filled hearts. Line up the pointed tips before pressing the crusts together for the prettiest presentation.
Press and crimp the edges of the pie crusts with a fork (about 1/2-inch) to secure closed. If any pie filling pops out, use a slightly damp paper towel to clean it up.
Brush the sealed pies with egg wash.
Place in the air fryer basket and air fry at 350 °F for 6-8 minutes, or until golden and perfect.