Preheat the oven to 375F. Line one cookie sheet with parchment paper.

In a small bowl, beat the cream until it thickens and stiff peaks form (when you pull the beaters straight up, peaks will form but not fall over). Set aside.

In a large mixing bowl, beat together the cream cheese and 2 tablespoons sugar until smooth and creamy, about 2-3 minutes. Scrape down the bowl as needed. Beat in the vanilla. Fold the whipped cream into the cream cheese mixture. Set aside.

In one small bowl, whisk together water and egg. In another small bowl, combine the remaining 1 tablespoon sugar and cinnamon.

Lay one wonton wrapper on a plate. Spoon about 2 teaspoons of the cheesecake mixture into the middle then add 1 teaspoon cherry pie filling on top. Brush the edge of the wrapper with some of the egg mixture. Take one corner and fold it diagonally to form a triangle. Press down to seal and place onto the cookie sheet. Repeat with remaining wontons.

Brush the wontons with the remaining egg mixture then sprinkle cinnamon sugar on top.. Bake for 15-18 minutes or until golden and crisp.

While the wontons are baking, make the chocolate dipping sauce. In a small heatproof bowl, add the chopped chocolate.

In a small saucepan, warm the heavy cream (but do not boil). Pour the cream over the chocolate. Let sit 1 minute then stir until melted and smooth. Serve immediately with the wontons. If it cools down and thickens too much, reheat.