Preheat your oven to 350°F and line a large baking sheet with parchment paper. Line a tray or cutting board with parchment too — you’ll use this as your dough-cutting station.

Roll out one of the pie crusts on the prepared tray, then use a Christmas tree cookie cutter to cut out as many trees as you can. Gently set them aside and repeat with the remaining crusts.

Arrange as many trees as will fit on your baking sheet (you’ll need one extra tree for each as a top). In a medium bowl, stir together the cranberry sauce and brown sugar until well combined. Add about 2 tablespoons of the cranberry mixture to the center of each tree on the baking sheet.

Sprinkle a little orange zest over the cranberry filling. In a small bowl, whisk the egg, then brush the edges of the trees lightly with it. Place a plain tree on top of each filled one and press the edges with a fork to seal. Use a knife to cut three small slits — one near the top, one in the middle, and one near the bottom — to help steam escape.

Brush the tops with the remaining egg wash, then bake for 20–23 minutes, or until the pies are golden brown all over. Let them cool completely. Melt the chocolate in a microwave-safe bowl, transfer it to a zip-top bag, snip the corner, and drizzle it over each pie. Add your sprinkles right away so they stick.

Let the chocolate set, then serve and enjoy — they’re as cute as they are delicious!