Preheat oven to 450 F. Line a large baking sheet with parchment paper.
Bring a large pot of water to a boil. Boil perogies and stir occasionally for 5 mins. Drain and set aside.
In a medium bowl, whisk together all the aioli ingredients. Refrigerate until ready to use.
Place a teaspoon of shredded cheese on baking sheet, top with a perogy and sprinkle with another teaspoon of cheese. Repeat with the remaining cheese and perogies ensuring you leave space between them.
Bake for 8-10 mins until cheese is melted and crispy. Serve immediately with sriracha aioli.
Garnish with sour cream, green onions or chives.