Cut 2 Sticks (1c) Butter into small cubes

Add Flour, salt, and sugar to butter and begin incorporating by pressing firmly with a pastry cutter or the back of a fork until cornmeal like consistency

Whisk eggs, vinegar and water together and gently combine with flour and butter mixture until crumbly dough ball is formed

gently work dough on a lightly floured surface until firmly combined

wrap with plastic wrap and chill in the fridge for up to 30+ minutes

While crust is chilling, begin assembling cherry filling by draining tart cherries, and saving the juice.

Measure juice and if needed, add water to reach 1 1/2 cups. Add sugar, cornstarch, tapioca, salt, food coloring, and extract to reserved cherry juice and whisk well.

Return drained cherries to juice mixture and let it sit in the fridge while preparing heart crusts.

Cut chilled dough ball into quarters, begin by rolling one quarter into a large rustic circle on a well floured surface until roughly 1/4' thickness.

Transfer pie crust circle to a large baking sheet covered with parchment paper, repeat for remaining crusts.

Make a 3" cut at the top of the circle to begin. Grab one edge of the cut and start gently folding/rolling crust edges into the shape of a heart.

Repeat with remaining crusts pinching and shaping as you go, to ensure the crust edge is ready to hold your cherry filling.

When pie crusts are assembled, carefully spoon cherry mixture into the inside of the heart crusts. Juice may be tempted to run, simply pinch and shape any areas where cherry filling may be trying to escape.

Spoon in just enough cherry filling to reach the top of the crust edges, but not overfill. There will be some juice remaining.

When heart crusts are assembled and ready, brush crust edges with egg wash and sprinkle with cinnamon and sugar.

Bake at 400 degrees for 20-25 minutes. Serve warm with vanilla ice cream.