Make jam: add raspberries, strawberries and sugar to a medium saucepan and bring to a boil. Smash berries with a muddler or potato masher to break down as you heat.
Boil over medium high heat, stirring frequently, until thick and jam like consistency (about 10-15 minutes).
Roll out pie crusts on floured surface.
Cut out equal number of hearts with a heart cookie cutter. Separate half for the bottom and half for tops. Roll the tops out slightly larger with rolling pin (this helps them stretch around the filling without rupturing.
Place bottoms on a silicone or parchment lined cookie sheet.
Whisk egg together and brush edges of dough with egg wash.
Add a scant tablespoon of cream cheese and a tablespoon of jam to each pie. Top with crust and crimp edges with fork.
Cut vents in each pie and brush with remaining egg wash.
Bake 15-20 minutes until golden brown.
While they bake whisk together powdered sugar and milk for glaze.
Dip the pies into glaze while still warm and place on cooling rack. Allow to fully cool and harden (can be sped by placing in refrigerator).