Preheat oven to 350 F degrees. Line a baking sheet with parchment paper.
Dust your working area with a bit of flour. Roll out a pastry sheet so that it's about 12 inches by 12 inches. Using a 2 inch heart shaped cookie cutter, cut pastry into hearts, I did about 5 per row and 4 rows per sheet. Pull up the remaining pastry and set aside.
Place a cherry or a tsp of the cherry filling into 10 of the hearts. You don't want to use too much cherry filling because it will be hard to top with pastry. Place a lollipop stick in each heart pastry. Top with 10 remaining heart pastries and press the edges with a fork to seal. Place on prepared baking sheet. Brush with egg wash, and sprinkle some turbinado sugar on each lollipop. Cut a small slit into each lollipop with a small knife.
Repeat with remaining puff pastry sheet. Take the remaining dough and knead it a couple times then roll it out into a square just like with the other sheets. Repeat step 2.
Bake for about 20 to 25 minutes or until golden brown.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.