In a large bowl, combine the gluten-free baking flour, sugar, and salt. Whisk until well mixed.

Transfer the flour mixture into a food processor and add the chilled butter. Pulse until you achieve pea-sized pieces of dough.

Move the mixture back into the large bowl and slowly add ice water, one tablespoon at a time. Stir after each addition until the dough begins to form a loose ball.

Turn the dough onto a lightly floured surface and shape it into a ball. Flatten it slightly into a disk, wrap in plastic wrap, and refrigerate for at least one hour or overnight.

Preheat your oven to 425 degrees Fahrenheit.

Roll out the chilled dough on a lightly floured surface until it’s about 1/4 inch thick.

Use a 3 1/2-inch round cookie cutter for the bottom crusts, and fit them into each muffin cup.

For the top crusts, use a 2 1/2-inch round cutter, making sure to cut slits or shapes for steam to escape.

Fill each mini pie with cherry pie filling. Add the top crust and seal the edges with a fork.

Place in the preheated oven and bake for 25 to 30 minutes, or until golden brown.

Allow to cool completely before removing from the pan.