Separate the biscuits into two layers. This part always feels a little like magic because it doubles your dough! Lay them out on a clean surface. You’ll end up with 16 pieces—perfect for making these bite-sized treats. If you’re like me and tend to rush, remember to take your time here—neatly separating the layers makes the next steps easier.

Use a rolling pin or your hands to gently flatten each biscuit layer into a 4-inch circle. It’s okay if they’re not perfectly round—that’s part of the charm. Spoon about 1 tablespoon of cherry pie filling into the center of each circle. Don’t overfill, or you’ll have a gooey mess (trust me, I learned the hard way!). You can even mix the filling with a sprinkle of cinnamon for an extra flavor boost.

Pinch the edges of the dough together to seal in the filling. Then, roll each piece into a ball. The first time I made these, I was worried about them popping open, but as long as you pinch them well, you’re good to go. The rolling part is actually quite relaxing—it’s like crafting tiny, delicious surprises.

Brush each ball with melted butter, then roll it in the cinnamon-sugar mixture. This step gives them that crispy, sweet coating that’s just irresistible. Pro tip: use a fork to roll them so your hands stay clean.