Preheat oven to 375 degrees F. Line a cookie sheet with parchment paper.

Mix together an egg wash by whisking egg white and water together.

Roll pie crust out onto a lightly floured surface. Cut shapes with ghost cookie cutters. (or another shape) Lay flat onto the cookie sheet.

Put about 1 teaspoon of cherry jam in the center of each ghost cutout, keeping it in the middle. Run a pastry brush with egg wash around the edge.

Egg wash another ghost cutout and place the egg-washed side down on top of a jam-filled cutout. Using the tines of a fork, press the edges together to keep the filling in.

Egg wash the tops of each pop tart.

Bake for 15 minutes, or until the tops are a light golden brown. Remove and cool before glazing.

To glaze: whisk together powdered sugar, milk and vanilla until its the desired consistency. I like to microwave mine for 10-20 seconds before glazing. It sets quicker.

Decorate: I used a small decorator tip for the black icing and touched it up with a toothpick.

After they set, serve. Store in an airtight container for up to 4 days.