Whip the heavy whipping cream with an electric mixer until it's stiff, and it makes some stiff peaks. (Don't mix it too far or you will make butter.)

Combine all the dry ingredients together: 1 tsp. baking powder, 1/4 tsp. salt, 3 1/2 c. white flour. Stir well.

Mix the dry ingredients into the whipped cream, either by hand stirring or with an electric mixer on low or stir.

Melt 1 c. butter in the microwave and add it to the dough. Stir well.

Chill the dough. Wrap it in parchment paper or another type of wrap first, then, let the dough sit in the fridge for a few hours to harden. It needs to harden up so you can roll it out flat. If you don't let it sit in the fridge it will be sticking and hard to work with. After a few hours, pull the dough out of the fridge and roll out a chunk on a well-floured surface. Roll and flip the dough sprinkling flour underneath the dough before continuing to roll it out thin. If the dough is sticking to your rolling pin, sprinkle some flour on top of the dough before continuing to roll it out flat.

Cut the dough into 2x2 or 3x3 inch squares. Make a cut with a knife on each corner of the square about an inch long. Add two cherries from the cherry pie filling to the center of each square.

Fold in every other point and pinch the dough together. If the dough isn't pinched together enough, the tart might pop open during baking. Sprinkle the pastry cookies with red sprinkles, as desired. Transfer tart cookies on an ungreased cookie sheet, either with your fingers or a spatula to keep them intact.

Bake at 375° for 6-7 minutes. (if your dough is thick it can take up to 10 minutes) Remove the cookies when the bottoms are golden. The tips of the stars may start to look golden, try to take them out before they do and not later than when they do as this usually means the bottoms are already golden. Serve immediately or allow to cool before storing.