In a medium pot, simmer the cherries and 1/4 cup maple syrup over low to medium-low heat for 12-15 minutes, until the cherries are tender. Sprinkle in the flour and cook for another minute, stirring to thicken. Set aside.
Preheat the oven to 375 degrees.
In a food processor, mix all the crust ingredients except the water. Slowly add the water through the top of the food processor as it's running. Stop adding water when the dough comes together. You should be able to easily form a ball of dough.
On a floured work surface, roll the dough into a large, 1/8-inch thick rectangle. Depending on your work surface, you may want to roll out half the dough at a time.
Cut the dough into 24 rectangles (3 inches by 5 inches each). Alternately, you could use cookie cutters to make different shapes or you could cut it into smaller squares.
Distribute 12 bottom rectangles on 2 cookie sheets. Add about 2 tablespoons of filling to the middle section of each rectangle, leaving room around the edge of the dough to join the top pieces.
Place the remaining 12 pieces of dough on top of the filled bottoms, and press the edges with a fork.
Bake for about 20 minutes, until the bottom of each tart is lightly browned.
Cool on a wire rack and store in an airtight container.