Prepare 8 wells of a regular 12 cup muffin pan with non-stick cooking spray.
Open the container of cinnamon rolls and separate the dough into 8 rolls. Set the icing aside.
Press into and up the sides of the muffin cups, making sure the seams of the dough are still together. Use the tamper tart tool to help with this step.
Add ¼ teaspoon of the almond extract to the cherry pie filling.
Spoon a tablespoon of the cherry pie filling into each dough-lined cup.
Bake for 14 to 18 minutes or until golden brown.
Cool in the pan for 5 minutes.
Loosen the rolls carefully from the muffin pan and place on a serving platter.
Add the cream cheese frosting that comes with the cinnamon rolls to a small bowl and heat it up in the microwave for 5 to 10 seconds.
Drizzle over the rolls and garnish with the chopped pecans.
Serve warm.
Notes
Exercise caution when warming up the frosting provided with the Pillsbury Cinnamon Rolls. Heating it too much will cause it to liquefy, rendering it unusable.