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

Pour the flour mixture into the bowl a food processor and add the chilled butter. Pulse the food processor until pea-sized pieces of dough begin to form.

Pour the dough back into the large bowl and slowly add water one tablespoon at a time. Stir between each addition. Continue adding water until dough begins to form into a loose ball.

Turn out into a lightly floured surface and work into a ball with your hands. Form dough into a disk, wrap in plastic wrap, and chill in refrigerator at least one hour or up to overnight.

When ready to fill crust with filling, preheat the oven to 425 degrees.

place chilled dough onto a lightly floured surface. Roll dough into until it’s around ¼ inch thick. Use a 3 ½ inch round cookie cutter to cut out the bottom crust of the mini pies. Carefully push the crust into each cup of a muffin pan.

Roll out the second crust and use a 2 ½ inch round cookie cutter to cut out the top pie crust. Cut slits in the top of the crust or use a 1 ½ inch heart cookie cutter to cut a small hole in the top crust.

Fill each mini pie with cherry pie filling, then place a top crust on top. Use a fork to seal the edges.

Bake in the preheated oven for 25 to 30 minutes, until the crust is golden brown. Allow to cool completely before removing from pan and serving.