Remove the biscuits from the can and peel to separate each into two layers. Press each layer of biscuit into a 4-inch circle. (You will have 16 circles.)
Spoon about 1 tablespoon of the cherry pie filling into the center of each circle.
Use your fingers to fold the sides together, pinching to seal. Shape into balls. Make sure the dough is the same thickness all around for even cooking.
Brush the tops and bottoms of the bombs with melted butter.
Spray the basket of your air fryer with nonstick cooking spray.
Working in batches, place the bombs into an air fryer basket about 2 inches apart.
Air fry at 330°F for 7-8 minutes, or until golden brown. Remove the pie bombs from the air fryer to let them cool slightly. As they are cooling, make the glaze.
To make the glaze, in a medium mixing bowl, combine the confectioners’ sugar and milk. Whisk together until smooth. Add more milk to reach your desired consistency.
Dip or roll each cherry pie bomb in the glaze. Place them on a wire rack over a baking sheet.
Let the glaze firm up. Serve warm or at room temperature.
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