• Preheat oven to 375℉. Line two large baking pans with parchment paper. Set aside.
• Roll out both pie crusts on a a flat surface. Using a Christmas tree cookie cutter, cut out approximately 10 trees from each pie crust and place on prepared baking pan, 2-3 inches apart.
• Add about 2 tablespoons cherry pie filling to half of the trees. Take the unfilled trees and press on top of the cherry-filled trees to form a crust. Seal the edges with a fork and wipe away any excess filling that might have seeped out.
• Using a knife, make a small slit on the top of each pie so they can vent in the oven. Brush the melted butter over the tops of each pie and sprinkle with sugar.
• Bake for about 13-15 minutes, or until pies turn golden brown. Remove from the oven and let cool completely before adding the glaze.

To Make the Glaze:

• In a small bowl, add powdered sugar and milk. Stir until smooth and no lumps remain. Drizzle over cooled pies.