• Make the pie dough and let it chill in the fridge while you make the filling.

For the Filling

• Place the dried cherries, brandy, water, sugar, and cornstarch in a large saucepan. Heat over medium-high heat, stirring frequently until thickened, about 8 to 10 minutes. Remove from heat.
• Peel, halve and core the pears then cut them into ¼ to ½ inch chunks. Add them to the cherry mixture and toss well. Set the mixture aside while you prepare the tartlet pans.

Make the Tartlets

• Roll the dough out to about 1/6 to 1/8 inch thickness, if it is too firm from the cold refrigerator, let it sit on the counter for 10 to 15 minutes until it is easier to roll. Cut out 6 circles of dough about 6 inches in diameter and lay into the tartlet pans, push the dough down into the pans and cut the edges away.
• Fill each tartlet with a heaping ½ cup of filling.
• Slice the remaining dough into strips about ½ inch thick and lay the strips over the filling in a lattice pattern.
• Place the tartlets on a baking sheet and place in the refrigerator for 20 minutes to firm up the pastry dough.
• Preheat the oven to 375°.
• Place the tartlets in the center of the oven and bake for 45-55 minutes or until the lattice tops are a light golden brown.
• Allow to cool for 15 to 20 minutes before removing from the tartlet pans.