Preheat oven to 350°F. Spray mini muffin pans with nonstick baking spray or grease and flour the pans to prevent sticking.

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

Cool for 5-10 minutes, then press the cookie into a cup shape using the back of a wooden spoon or the rounded end of a ½ teaspoon.

Let the cookie cups cool completely. Carefully loosen and remove from the pan using a butter knife.

Fill each cookie cup with cherry pie filling.

Prepare the glaze by whisking powdered sugar with 1 tablespoon of heavy whipping cream until desired consistency is reached. Drizzle over the pie cups.

Store the cherry pie cups in an airtight container in the refrigerator for up to 3 days. Do not recommend freezing.