Preheat the oven to the temperature recommended on your package of crescent rolls, generally between 350-375. Spray regular-sized muffin tins. Lay crescent roll triangles in the muffin tin, with the corners all poking outward. Spoon some cherry pie filling into the muffin tin. I’m able to get about 3-5 cherries in each pie. Fold the corners over the top. Don’t worry if it’s not perfect; the pastry will puff out and keep the cherries inside. Sprinkle sugar on the tops of the mini cherry pies. Bake until light brown, probably around 12 minutes. Let cool and enjoy!