How To Make: Tuna Pockets and Cherry Cartwheels//Anna's Kitchen

Hey guys, I'm sorry I took so long with this video but I hope you guys enjoy these delicious recipes. In my honest opinion the Tuna Pockets are actually divine. The cherry cartwheels are divine as well but I think it tastes better when it's refrigerated for a day and warmed for about a minute in the microwave.
By first glance the cherry cartwheel's design looks rather complicated but it actually isn't. First you want to cut a square out of your flattened dough and then on all sides cut another squared with an inset of about half an inch. Ensure not to cut the lines all the way on all sides, make sure you leave about a half an inch gap in the center of all lines. Place the filling in the center of the inner square and fold all the 1 inch lines of the outer square over the filling. Then, take about 1 cherry each and place on the inner square's edges on each side and then fold them in a bit. I know that probably sounded like gibberish but I hope it helps.
Please comment and let me know if you would like to have the method placed back into the description.
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Tuna Pockets
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{Tuna Filling}
2 tins - Tuna in a water (drained)
2 tbsp - Mayonnaise
1/2 tsp - Salt
1/2 tsp - All-Purpose Seasoning
1/2 tsp - Black Pepper
1 tbsp - Onion (diced)
1 tbsp - Tomato (diced)
1 tbsp - Escallion (chopped)
1 tbsp - Bell Pepper (diced)
1 tbsp - Garlic (chopped)

{Dough}
3 cups - All Purpose Flour
1/2 cup - Butter/Margarine
6 tbsp - Water

Cherry Cartwheels
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1 tin - Red Tart Cherry (or any cherry you can find)
1/3 cup - Brown Sugar
1/3 cup - Granulated Sugar
1 tsp - Cinnamon Powder or Freshly Ground Cinnamon
1 tbsp - Vanilla Extract