Preheat oven to 375 F. Line an insulated baking sheet with parchment paper.
Using the heel of your hand, press a biscuit flat, starting from the center and working outward.
Place two tablespoons of cranberry sauce in the center of the biscuit.
Fold one side of dough over to the other creating a half-circle and pinch the ends together.
Crimp the ends of the dough with the tines of a fork.
Brush with egg wash.
Cut two small slits in the top of the pie to allow steam to escape.
Bake for 11-13 minutes or until light golden brown.
Remove to wire racks and cool for ten minutes.
Melt white chocolate chips and oil at 50% power for 1-2 minutes, stirring every 20-30 seconds, until melted and smooth.
Drizzle melted chocolate over hand pies and allow to set up for 5-10 minutes before serving.