1. Preheat the oven to 375°F (190°C).
2. In a bowl, blend the softened cream cheese, 1/4 cup granulated sugar, and vanilla until smooth.
3. Place a spoonful of cherry pie filling in the center of each tortilla, add a dollop of cream cheese mixture, then fold and roll tightly.
4. Brush with melted butter and roll in a mix of the remaining sugar and cinnamon.
5. Bake on a parchment-lined sheet for 15-20 minutes until golden. Serve warm, optionally topped with ice cream and extra cherry filling.
Nutritional Information:
Approx. 250 calories per chimichanga (without ice cream), with a balance of creaminess and sweetness from the cream cheese and cherry filling.
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