Preheat oven to 400 degrees or to the temperature on the package of refrigerator biscuits.

Sprinkle flour on a clean, dry surface that is suitable to roll your biscuits on.

Lightly coat both sides of each biscuit with flour before rolling out into a thin circle with a rolling pin. Diameter of each circle should be about 4 inches

Spray 10 large muffin tins with nonstick spray and then place one flattened biscuit in each tin. You're making the "crust" for the mini-pie. Crimp top and sides as needed to make the circle fit.

Put approximately 1 Tablespoon of cherry pie filling into each biscuit crust until pie filling is level with top of the tin.

Cook in preheated oven for approximately 12 minutes until biscuit is done and a light golden brown color.

Let pies cool slightly before running a thin knife or spatula around the outside to make sure it doesn't stick to the tin. Lift out carefully to avoid tearing.

Sprinkle with confectioner's sugar if desired and enjoy!