Fill a 2 to 3-quart heavy-bottomed saucepan a little over halfway with vegetable oil. The oil should be deep enough to completely cover the dough balls. Set the saucepan aside while you prepare the dough.
Open the can of biscuits and divide each biscuit in half by pulling apart the flaky layers at the center. Gently flatten each biscuit dough piece with your fingers or a rolling pin, being careful not to make it too thin.
Place 1 tablespoon of cherry pie filling in the center of each dough circle.
Pinch the edges of the dough together to seal the filling inside, then gently roll the dough into a ball shape, making sure the seams are well sealed to prevent any leaks during frying.
Heat the oil to precisely 325°F, maintaining this temperature throughout the frying process.
Carefully lower the dough balls into the hot oil using a slotted metal spoon, frying 2-3 at a time. Gently roll the balls around in the oil with the spoon to ensure even cooking and prevent sticking. Fry until all sides are golden brown, about 5 minutes.
Constantly monitor the oil temperature and adjust as needed. If the oil is too hot, the dough will burn; if too cool, it will not cook evenly.
Once fried, carefully lift the pie bombs out of the oil and transfer them to a plate lined with several sheets of paper towels to absorb excess oil. Continue frying the remaining dough balls.
In a small bowl, whisk together the powdered sugar, milk, and light corn syrup until smooth to create the sugar glaze.
Dip each fried dough ball into the glaze, ensuring it is fully coated. Allow any excess glaze to drip off before placing the pie bombs on parchment paper or a cooling rack to set.
Serve immediately or let the glaze dry for about 10 minutes before serving.