Add 2 cups of washed, pitted (tart) cherries to a saucepan with 1/2 cup of sugar and a pinch of salt.  Cook over medium-high heat on the stovetop for 4 minutes.  Sugar will dissolve and cherries will begin to cook.   Stir in the corn starch and cook over medium heat until thick.

Remove from heat and stir in the tablespoon of butter.  Set filling aside.

Lay the puff pastry dough on parchment paper.

Use a pizza cutter to cut the pastry into 4 squares.  Add 2 tablespoons of filling to the center of each square.

Brush the edges with egg wash (so it will seal).

Fold the pastry over corner to corner and use a fork to press the edges closed.

Brush the remaining egg wash on top of the turnovers.

Bake 375 degrees for 20-25 mintues (until golden).

While the turnovers are baking, make the buttercream glaze.

Melt 2 tablespoons of butter in a small bowl.  Add 3/4 cup confectioners sugar and tablespoon of milk and whisk until smooth.

Drizzle glaze over turnovers and serve warm.