Preheat your oven to 375°F (190°C).
Roll out the pie crusts and cut into circles large enough to fit into a muffin tin.
Press the pie crust circles into the muffin tin to form small pie shells.
In a medium bowl, mix together the cream cheese, sugar, and vanilla extract until smooth.
Spoon the cream cheese mixture into the bottom of each pie shell, filling about halfway.
Add cherries on top of the cream cheese mixture.
Cut remaining pie crust into strips and create a lattice pattern over the top of each mini pie.
Brush the lattice tops with beaten egg.
Bake for 20-25 minutes, or until the crust is golden brown and the filling is bubbly.
If desired, melt apricot jam and brush over the tops of the pies for a shiny glaze.
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