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

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

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

Cool completely before removing. Carefully loosen and pop out the cookie cup with a butter knife.

Fill each cookie cup with cherry pie filling.

To make glaze, whisk powdered sugar and 1 tablespoon heavy whipping cream, adding more cream until desired consistency is reached. Drizzle over the filled cups.

Store in an airtight container in the refrigerator for up to 3 days. Do not freeze.