For the Shells:
Preheat the oven to 400 degrees F.
In a shallow bowl, stir together the graham cracker crumbs and granulated sugar. Gently stab the tortillas with a fork 6-7 times to help prevent air bubbles.
Coat both sides of the tortillas with the melted butter with a basting brush. Then gently press the tortillas down into the graham cracker mixture to coat the shells. Flip and repeat until both sides of the tortillas are coated.
Flip a cupcake pan upside down, fold the tortillas in half and place them in between the cups of the pan so that they keep their shape while baking.
Bake for 10-11 minutes until the shells are golden brown. Let the shells cool in the pan. Make sure that the shells have cooled completely before adding the filling.
For the Filling:
In a large mixing bowl, beat together the cream cheese, powdered sugar and vanilla extract until thoroughly combined with a hand held mixer or stand up mixer.
Add in the whipped topping and beat until the mixture is smooth and fluffy.
Chill the mixture in the refrigerator for at least 30 minutes. Then transfer the mixture to a piping bag or a ziplock bag with one of the corners removed.
Pipe the mixture into the cooled taco shells. Then top with 3-4 cherries with the sauce from the can of pie filling.
Serve immediately and enjoy!
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