use a rolling pin, but do not press hard and roll in different directions. be patient, this will take a few minutes, if you rush the dough will tear.
once the circle looks large enough for your pie dish, roll it up on your rolling pin and then roll it back out over the pie dish. fold under all the edges and use your fingers to flute the edges.
fill the pie shell with the cherries that have been sitting and all the collected juices; top with dots of unsalted butter. roll out the second crust, as you did the first. use a pizza or dough cutter or sharp knife and cut 