Preheat the oven to 350 degrees F. and line a baking sheet with parchment paper.

Allow the pie dough to sit out for at least 15 minutes before unrolling. Unroll and using a rolling pin, roll it out a little bit thinner (to about an 1/8-inch). Using a circle cutter or cup, cut out 3 1/2-inch circles.

Add a small slice or two of brie cheese and a few dried Montmorency tart cherries to each circle cut out. Do not over fill. Fold over and pinch closed. Repeat until baking sheet is full (about 9 or 10 mini pockets).

Bake for 10-12 minutes, until cheese is bubbly and the mini pockets are golden brown.