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

Allow the pie dough to sit out for at least 15 minutes before unrolling it. 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 tart cherries. Don't 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.