Preheat your oven to 350°F (175°C). Grease or spray the mini muffin pan with a non-stick coating.
Slice the cookie dough roll into 6 (½ inch) slices. Cut each slice in half and roll into 1-inch balls. You will have half of the dough left over in case you want to double the recipe.
Place the sugar cookie dough balls into each muffin tin cup and bake according to the package directions (14-18 minutes) or until golden brown.
Remove from the oven. If any cookie cups didn’t form an indentation during baking, gently press down in the middle with a teaspoon while they’re still warm.
Allow the cookie cups to cool in the pan on a wire rack for 5 minutes.
Fill each cup with 2 tablespoons of cherry pie filling.
Generously drizzle the cookie icing on top of each cherry cookie cup.
Chill until ready to serve, then just ENJOY!