Preparation

Divide dough into 60% and 40%.  

Roll 60% into a 11×16 rectangle. Place into 10×15 jelly roll pan, pressing dough up sides of pan. In a large bowl, add cherries, cornstarch, sugar, vanilla, and ginger. Toss to combine. Add filling and spread to smooth evenly. Roll 40% into 10×15 rectangle and place on top of filling. Pinch top and bottom crust edges closed. Cut decorative slits or shapes in top crust. Brush with milk and sprinkle with sugar. Bake at 375 for 1 hour or until golden brown. Cool 20 minutes before cutting and serving. Top with a scoop of your favorite ice cream.