STEP ONE: Combine sugar and cinnamon. Set aside.
STEP TWO: In a medium mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until thoroughly combined.
STEP THREE: Add in Cool Whip and continue beating until the cream cheese mixture is smooth and fluffy.
STEP FOUR: Transfer mixture to a piping bag fitted with tip #1M or a gallon-sized Ziploc plastic bag. Set in the refrigerator to stay cold while preparing taco shells.
STEP FIVE: Preheat the oven to 400°F. Cover the bottom of a cupcake pan with parchment paper.
STEP SIX: Brush the melted butter on both sides of the tortilla, and then, using a spoon, sprinkle both sides with cinnamon sugar.
Fold the tortilla in half like a taco and place it on the upside-down cupcake pan using the cupcake “bumps” to support the taco shape.
Repeat until you have filled the upside-down cupcake pan. I used three cupcake pans, but reusing one works fine.
STEP SEVEN: Bake in the 400°F oven for eight to ten minutes until the shells start to brown.
Cool in the pan for ten minutes. This is important because the tortillas will still be soft. After ten minutes, remove to a cooling rack until completely cooled.
STEP TEN: When the tacos shells are cooled, pipe cheesecake filling in a line across the center of the taco.
STEP ELEVEN: Top with three to four cherries (and sauce) from the can of pie filling.
STEP TWELVE: Serve immediately.
HOW TO SERVE
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