Stir together the granulated sugar and cinnamon in a small bowl. Set aside.

In a small mixing bowl, blend together the cream cheese, powdered sugar, milk, and vanilla extract until smooth.

On each tortilla, spread about 2 tablespoons of the cream cheese mixture down the middle of the tortilla. Allow about a 1/4-inch gap around the edges.

Place cherry pie filling on top of the cream cheese. (I place about 4 cherries in a line down the center of the tortilla.)

Fold in the sides of the tortillas then roll up.

Heat about 1/2-inch of vegetable oil in a 10-inch skillet over medium-low heat, When the oil is hot, place three chimichangas into the oil seam side down.

Cook for 1-2 minutes until golden brown on one side then use tongs or two forks to turn the chimichangas over and brown the other side.

When all sides are golden brown, remove to a paper towel to drain for a moment then immediately dip into the cinnamon sugar mixture, coating each one well.