Preheat oven to 375°F. Grease baking sheet with butter or nonstick cooking spray.
In bowl combine blueberries, preserves, cornstarch, lemon juice, lemon zest and cinnamon; set aside.
On lightly floured surface, roll each biscuit dough into a 3 ½-inch diameter circle. Divide reserved blueberry mixture evenly between 8 biscuits (about 2 tablespoons per) arranging in center of each dough circle to within ½-inch of edge. Top with remaining biscuits and seal edges securely with a fork. Cut “stem” at top of each hand pie.
Arrange hand pies on prepared baking sheet and bake 10-12 minutes or until golden and baked through. Transfer to wire rack and cool at least 20 minutes.
