Cottage Cheese Hand Pies with Cherry Filling

Combine the cottage cheese, eggs, salt, flour, and baking powder, knead into a soft dough that doesn't stick to your hands, and let it rest for 10 minutes.

Drain any excess juice from the cherries, and mix a portion of the juice with the cornstarch.

Place the cherries in a saucepan, warm over medium heat, then stir in the juice-starch mixture and Jerusalem artichoke syrup.

Simmer for 8-10 minutes, stirring, until the filling thickens. Let it cool completely.

Divide the dough into equal portions, roll out each piece, spoon the cherry filling into the center, and pinch the edges to seal the pies.