PREPARATION:

1. Preheat oven to 400°F. Lightly brush each phyllo sheet with butter; stack. Cut through all sheets to form six (5-inch) squares.
2. Combine fruit spread and cherry liqueur, if desired. Place 1 tablespoon fruit spread mixture in center of each stack of eight phyllo squares; brush edges of phyllo with butter. Fold edges over to form triangle; gently press edges together to seal. Place on ungreased cookie sheet. Combine egg and water in small bowl; brush over phyllo triangles.
3. Bake 10 minutes or until golden brown. Cool on wire rack. Serve warm or at room temperature.