Preheat oven to 400 degrees.

Add all the pie crust ingredients except the water into a food processor and pulse a few times until combined. Add the water, and pulse a few more times until a crumbly dough forms. Add a bit more or less water as needed. Form the dough into a ball and wrap in plastic wrap to refrigerate while you make the filling.

Gently mix together all the filling ingredients in a mixing bowl. Divide the mixture evenly between two ramekins sprayed with non-stick spray (mine were 6 ounce ramekins). Set aside.

Roll the pie dough out to about 1/4 inch on a lightly floured surface. Cut snowflakes out using a cookie cutter or another shape of your choice. Repeat until all dough is used.

Brush the snowflakes with egg wash and arrange a few on top of the cherry mixture in each ramekin. Sprinkle with coarse sugar. Add the rest of the snowflakes to a baking sheet and sprinkle with sugar.

Bake the cherry cobblers for about 25-27 minutes, or until the cherry mixture is bubbling and the crust is golden brown. Bake the remaining snowflakes for 8-10 minutes, or until golden brown. Serve warm with vanilla ice cream and the extra snowflakes!