Filling and Rolling the Pie Rolls - Put a flour tortilla in the microwave for about 38 seconds or less, just long enough to make it soft so that it will roll without breaking.
As soon as the tortilla comes out of the microwave put two heaping serving spoons (approx. 2 heaping tablespoons) of cherry pie filling on the tortilla; spoon the cherry filling in a narrow lengthwise area about an inch away from the sides of the tortilla.
Fold the front of the tortilla over the filling as tight as possible all the way around the filling (so that the filling doesn't squeeze out when rolling the tortilla).
Fold over each of the sides in a 2 inch fold. Roll the tortilla over the pie filling as tight as possible. Repeat this process of filling and rolling the tortillas for as many servings as you would like.
Cooking the Pie Rolls - In a large skillet, add canola oil so that the oil is about 1-inch deep in the pan. Heat the oil and put the pie rolls in the skillet. The oil gets hot fast so keep an eye on it in case you need to turn the heat down a bit.
Continue turning the pie rolls so they cook evenly. Cook the pie rolls until they're golden on all sides. After they are cooked, carefully transfer the pie rolls on to a paper towel-lined plate to absorb any excess oil.