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Roll out the pie crust to ⅛ inch thick. Use a cookie cutter to cut the crust into 4-5-inch rounds. (You should get 26-28 pie crust rounds if using homemade, it may be less if using store-bought.)
Add 1 heaping tablespoon of cherry pie filling to each round. (If you made your own cherry pie filling, let it cool before adding to the crust.)
Fold each mini pie crust into a half-moon shape. Use water to wet the edges to help seal each crust. Crimp with a fork.
Mix confectioners' sugar, almond extract*, and 7 tablespoons milk in a bowl until smooth and creamy. If the glaze is too thick, add more milk, 1 tablespoon at a time, until the glaze reaches your desired consistency. Set aside.
In a medium pot over medium heat, add 2-3 inches of oil. Heat the oil until it reaches a temperature of 375°F.
Place 2-3 hand pies into the pan. Fry until golden brown (3-4 minutes). Transfer to a paper towel-lined cooling rack. (Before adding each batch of hand pies, make sure the temperature of the oil is at 375°F; it may cool down after each batch.)
While the hand pies are still warm, coat with the glaze. You can coat the pies by drizzling the glaze over each pie or dipping each pie into the bowl of glaze using a large fork. Serve warm or cold.