Fill a 2 to 3 quart heavy-bottomed saucepan a little over ½ way with vegetable oil. You will want this deep enough to cover the dough balls completely. Set it aside.

Open the can of biscuits and divide each biscuit in half by pulling apart the “flakey” layers at the center. Use your fingers or a rolling pin to flatten the biscuit dough. Don’t roll the dough out thin - just flatten it.

Place 1 tablespoon of cherry pie filling in the center of the dough circle.

Pinch the edges of the dough together to ensure it does not come apart while frying. Once you have pinched the edges, gently roll the ends under into more of a ball shape.

Heat the oil to precisely 325°F and maintain this temperature throughout frying.

Using a slotted metal spoon, carefully lower the dough balls into the oil, cooking 2-3 at a time. Use the slotted spoon to roll the balls around in the oil to ensure they do not stick or burn. Fry the dough balls until all sides are golden brown, about 5 minutes.

Be sure to constantly monitor the oil temperature and adjust accordingly. Too hot and you will burn the dough, too low and it will not cook evenly.

Carefully lift the pie bombs out of the oil and transfer them to a plate with several sheets of paper towels to absorb excess oil. Continue frying the rest of the pie bombs.

In a small bowl, whisk together the powdered sugar, milk, and corn syrup until smooth to make a sugar glaze.

Toss each dough ball in the glaze to coat, lift form the mixture and allow the excess to drip off, then set aside on parchment paper or a cooling rack to set.

Serve immediately or allow the glaze to dry (about 10 minutes) and then serve.