In the bowl of a stand mixer, combine the water, yeast and sugar. Let stand for 5-10 minutes, until foamy. Whisk in the cream, eggs, melted butter and salt.

Gradually blend in the flour until a shaggy dough forms. Using the dough hook, knead for 6-8 minutes until dough is soft and shiny. Cover and let rise until doubled, about 1 hour.

Meanwhile, prepare the cream cheese topping by beating the cream cheese, egg and sugar with an electric mixer until smooth.

Preheat oven to 350 degrees. Spray two 9-inch pie pans with non-stick cooking spray.

Divide the dough in half. Press each portion of dough into the prepared pie pans in an even layer. Cover and let rise for about 20 minutes.

Spread half of the cherry pie filling over each crust. Spoon half of the cream cheese filling over the cherries, leaving a one-inch space of exposed cherry filling.

Whisk together one egg with 1 tablespoon water. Brush the edges of the crust with the egg wash. Bake for about 15 minutes, or until the crust is golden and the filling is bubbly. Cool completely before serving.