Preheat your oven to 400 degrees F. Place parchment paper on a baking sheet.
Remove your dough from the fridge and let sit for 15 minutes. Working with one dough round at a time, on a lightly floured surface roll the dough into a rectangle of ¼ inch thickness. Cut the dough into eight, equal-size rectangles (mine were about 4 1/2 inches by 2 inches).
Spoon about 1 1/2 tablespoons of filling on four of the dough rectangles, leaving a ½ inch border. Sprinkle 1 tablespoon of finely chopped apple over the cranberry filling. Lightly moisten the border of each pie and match up the edges with a clean dough rectangle and use the tines of a fork to press down and crimp. Cut several slashes on top of each pie to vent.
Repeat Steps 2 & 3 with remaining pie dough.
Place the uncooked pies on the prepared baking sheet and place in the freezer for 15 minutes.
In a small bowl whisk together the egg yolk + cream. Lightly brush the egg wash over the cranberry apple hand pies and sprinkling with the sparkling sugar. Bake for 25 minutes in the center of the oven. Let cool before serving. I write this last sentence but I ate my first one still warm. I highly recommend you do the same.