Prep your air fryer. Preheat to 350°F (175°C) for 3–5 minutes. Lightly mist the basket with nonstick spray or brush with oil to prevent sticking.

Mix the coating. In a small bowl, combine 1/3 cup granulated sugar with 1 teaspoon cinnamon. In a separate bowl, melt 2–3 tablespoons of butter.

Separate the dough. Open the biscuit can and gently separate the 8 pieces. Press each biscuit into a 3–4 inch round. Keep the edges a bit thicker than the center to help prevent leaks.

Add the filling. Spoon about 1 heaping tablespoon of cherry pie filling into the center of each round. Try to include cherries with minimal extra syrup to avoid overflow.

Seal the bombs. Pull the dough edges up over the filling and pinch tightly to seal. Roll gently between your hands to form a smooth ball, keeping the seam well closed. A tight seal is key to prevent bursting.

Butter and coat. Brush or roll each ball in melted butter. Then roll in the cinnamon sugar until fully coated.

Arrange in the basket. Place the pie bombs seam-side down in the air fryer basket, leaving a little space between each. Don’t overcrowd; cook in batches if needed.

Air fry. Cook at 350°F (175°C) for 7–10 minutes, or until golden brown and crisp. Start checking at 7 minutes; different air fryers vary. If a seam opens, let it finish cooking—slight leakage is okay.

Optional glaze. While they cook, whisk 1/2 cup powdered sugar with 1–2 teaspoons milk and a drop of vanilla until smooth. Adjust to your preferred thickness.

Finish and serve. Let the pie bombs rest for 3–5 minutes—they’ll be very hot inside. Drizzle with glaze or dust with extra cinnamon sugar. Serve warm.