Prepare the oil by filling a heavy Dutch oven or pot with vegetable oil and heat it to 375°F.

In a medium bowl, combine the sugar and softened cream cheese and blend until smooth.

Roll out the refrigerated pie crust. Cut out six 5-6 inch rounds.

On one side of each dough round, spoon a heaping tablespoon of cream cheese mixture and about 2 tablespoons of cherry pie filling.

Brush water on the edges of the crust, fold over the filling, and crimp edges to seal.

In a small bowl, whisk together powdered sugar, corn syrup, and water until smooth for the glaze.

Deep fry each hand pie one at a time for about 2-3 minutes until golden brown.

Remove from oil and let drain on paper towels.

Once cooled slightly, brush the glaze over both sides and place on a baking sheet or cooling rack.

Serve warm; they are best enjoyed while crispy.