Slice plums and remove pits. Bring sliced plums, sugar, cinnamon and cardamom to a boil in a saucepan. Reduce heat and simmer until thickened, about 10 minutes. Stir in the cornstarch and lemon juice and whisk until combined. Simmer an additional 2-3 minutes until cornstarch is dissolved.

Off heat, remove plums with a slotted spoon, leaving the skins behind in the saucepan.

Preheat oven to 425 degrees. Roll out the dough onto a floured surface. Cut 5 inch squares in the dough. You should be able to get 12 squares out of both rolls of dough. Place the plum filling in the center of a square, leaving a 1/2 inch perimeter of dough. Brush the edges of the dough with beaten egg. Place another dough square on top and use a fork to seal the edges all the way around. Cut small slits in the top of the pies to allow heat to escape.

Place the hand pies onto a parchment-lined baking sheet, brush with heavy cream and sprinkle with coarse sugar and additional cinnamon. Bake 16-18 minutes.

Whip the ricotta in a food processor until fluffy. Spoon onto the cooled pies and drizzle with honey.