Have ready a small dish of tap water. Peel and slice the apples in half, lengthwise. Trim the stems. Core the apple using a melon baller or a small cookie scoop making a pocket large enough to fit 2-2 1/5 tsp of cranberry butter into each apple. To test to see if the apples will fit inside the pastry, do a dry fit before adding the cranberry butter to the pastry.
Scoop three tsp of cranberry butter and stuff it into the center of the apple. It's okay if it doesn't all fit, just smear a bit over the bottom, but use 3 tsp per apple! Pack it in the best you can. Set apple, core side down onto center of a pastry square.
Sprinkle the back of the apple with 1/2 tsp of the cinnamon sugar mixture. It's okay if it falls down and around on the pastry.
Pull one corner up onto the back of the apple in the center and place a touch of water on that top corner. Pull the opposite corner to meet the first corner and gently press to 'glue' the two together. Place another dab of water on the top corner. Pull the third corner up to meet the second, with another dab of water, then pull the final corner up and gently press.
If you made leaf cutouts, now's the time to add them. Put a dab of water where ever you want to 'glue' the leaves and gently shape/press (bending the leaves a bit makes them pretty).
Carefully, using a spatula, transfer the dumplings to the prepared sheet pan and place in refrigerator (uncovered is fine for a short period) for at least thirty minutes.