In a small bowl, combine cherries and blueberries; set aside.
Preheat oven to 425 degrees, and prepare a baking sheet by lining it with parchment paper.
Pasty Dough
In a medium bowl, mix together flour and salt.
With a pastry cutter or two knives, cut shortening into flour mixture until it resembles coarse meal.
Sprinkle ice water over the mixture one tablespoon at a time, mixing together with a fork.
On a lightly floured surface, roll dough out so that it is about 1/8-inch thick. Using a round cookie cutter, 4 1/2 inches in diameter, cut out as many circles as possible.
Transfer the circles of dough to the prepared baking sheet.
Place about 1 1/2 tablespoons full of blueberry/cherry mixture onto each of the rounds. Sprinkle each with a teaspoon of granulated sugar.
Using a finger, moisten the edges of the round with some water. Holding the dough and filling in a taco fashion, seal the edges together.
Place the turnover on the baking sheet and crimp the edges with a fork. Brush the tops with the cream and sprinkle with some Turbinado sugar.