Separate the biscuits from the can and divide each one into two layers. Flatten each layer into a 4-inch round. (You will get 16 rounds.)

Place about 1 tablespoon of cherry pie filling in the center of each round.

Fold the edges over the filling and pinch to seal. Form each into a ball, ensuring uniform thickness for even cooking.

Coat the tops and bottoms of the bombs with melted butter.

Spray your air fryer basket with nonstick spray.

Place the bombs in the air fryer basket, leaving about 2 inches of space between each.

Air fry at 330°F for 7-8 minutes, until golden brown. Remove and let them cool slightly while you prepare the glaze.

For the glaze, mix powdered sugar and milk in a medium bowl until smooth. Adjust the milk to achieve your desired consistency.

Dip each pie bomb into the glaze and place on a wire rack over a baking sheet.

Allow the glaze to set. Serve warm or at room temperature.