Combine flour and salt in bowl.
Cut in shortening until of pea consistency.
Sprinkle with 6 1/2 table- spoons water; toss with fork.
Shape into ball.
Roll pastry out on lightly floured surface to 14 x 21-inch rectangle.
Cut into six 7-inch squares.
Drain cherries, reserving 1/4 cup syrup.
Chop half the cherries coarsely; drain on paper towels.
Reserve remaining cherries.
Combine chopped cherries, 1/4 teaspoon cinnamon, brown sugar and walnuts.
Pare and core apples.
Place 1 apple on each pastry square.
Fill apple cavities with chopped cherry mixture.
Moisten edges of squares with cream.
Bring opposite points of pastry up over apples; press points together.
Brush dumplings with cream.
Blend 2 tablespoons sugar with remaining cinnamon; sprinkle over pastry.
Place dumplings on ungreased baking sheet.
Bake in 400-degree oven for about 30 to 35 minutes or until lightly browned.
Spread 1 cup sugar evenly over bottom of large saucepan.
Place over low heat and allow to stand undisturbed until sugar melts and forms light golden brown liquid.
Bring 3/4 cup water and reserved cherry syrup to a boil.
Add boiling mix- ture to caramelized sugar gradually.
Stir until sugar dissolves and clear thick syrup is formed.
Add re-served whole cherries.
Serve sauce over dumplings.