Preheat the oven to 375°F.

Line a baking sheet with parchment paper.

On a lightly floured surface, roll out the ready-made pie crusts. Feel free to use homemade crust if you have a good recipe!

Using the gingerbread man cookie cutter, cut out as many shapes as possible from the pie crusts. You'll need to have an even number of shapes to use for the front and back of the hand pies.

Place half of the cut-out shapes on the lined baking sheet.

Spoon a small amount of raspberry jam in the center of each shape. Leave a small border around the edges so you can seal the hand pies.

Place the tops over the jam-covered hand pies. Press the edges together using a fork to seal each one.

Using beaten egg, brush the tops of the hand pies to give them a golden crust.

Remove the baking sheet from the oven. Let the pies cool on a wire rack.

Microwave the marshmallows in a microwave-safe bowl for 15-20 second intervals, stirring between each interval. Once the marshmallows are fully melted and smooth, set aside to let them cool just slightly so they are the right consistency to drizzle without being too runny.