Preheat oven to 350°F. Spray mini muffin pans with nonstick baking spray (the kind with flour) or grease and flour the pans. Don’t skip this step or your cookies will stick.

Place one cookie dough ball in each muffin pan cavity. Bake 18-22 minutes or until the cookies are fully baked.

Cool 5-10 minutes, then use the back of a wooden spoon handle or the rounded part of a ½ teaspoon to press the cookie into a cup.

Cool completely before trying to remove. Use a butter knife to carefully loosen and pop the cookie cup out of the muffin pan.

Fill each cookie cup with some of the cherry pie filling.

To make glaze: whisk powdered sugar and 1 tablespoon heavy whipping cream, adding more cream until you get desired consistency. Drizzle over cherry pies.

Store pies in an airtight container in the refrigerator for up to 3 days. I don’t recommend freezing.