Preheat oven to 350 degrees Fahrenheit.

Using a fork, pierce holes in the tart crusts and place on the baking sheet and cook for 12 minutes or until very lightly browned. Remove from the oven and cool slightly. Reset the oven to 400 degrees Fahrenheit.

Pour the cherries and 1 cup of the cherry juice into a mixing bowl. Add 3/4 cup of sugar, tapioca flour, and salt. Stir well and let sit for 15-20 minutes. Stir well right before using the cherries.

Without overpacking the tarts, add the cherries and juice to the cooked tarts. There will be leftover cherries and juice. Place 1/2 teaspoon of sugar on the top of the cherries in each filled tart.

Roll the prepared crust to about 14 inches in diameter. If you don't have a rolling pin, use a cup. Be sure to dust the surface and pie crust with flour.

Use the 3.5-inch cookie cutter to cut 8 circles from the crust. Then cut (8) 2-inch circles. Place the 3.5-inch crusts over the filled tarts and crimp with a fork to seal the crust.

From the left-over cherries, pick out 4 of the best cherries and cut in half vertically so you are cutting end to end where the cherries were pitted. Place a half cherry in the middle of each tart with the smooth side facing up.

Cut out an eye shape in the middle of each 2-inch crust. Use the provided template or create another eye shape. Make sure the slot is not larger than the cherry eye. If you are using larger cherries, cut the eye slot a little bigger.

Place the crust over the cherry by gently pressing down on the crust surrounding the eye. It is should be a snug fit so the crust fits up to and around the cherry (like an eye in a socket). Brush the top of the pie with the egg white. Brush under the 2.5-inch circle so it helps it adhere to the crust below it.

Bake for 20 minutes. Remove from the oven and cool.

In a small microwave-safe container, melt the white chocolate and corn syrup for 30 seconds or until the chocolate is melted. Stir after the first 30 seconds. Do not overheat. Mix well and let the mixture cool enough to touch. Using a toothpick or knife tip, get a very small amount and roll it between your fingers to form a tiny ball. Place the ball on the top side of the cherry eye to create a light reflection. See the pie photos for an example.