Roll cookies into 1 inch balls and place in the bottom of 24 greased mini muffin cups. Bake at 350F for 10 minutes.
While the cookies are baking, mix together the water, sugar and cornstarch until dry ingredients are thoroughly dissolved.
Remove cookies from oven. The cookies will have risen and will be starting to appear dry on top. Gently press on the centre of each cookie to make a small indentation.
Fill each indentation with frozen cherries. Quickly pour the cornstarch and water mixture into the cups on top of the cherries. Avoid overfilling so the dough does not get soggy, and the filling does not run over. Return to oven and baked another 15 minutes until the liquid appears clear. Cool before removing from pan.
Optional-drizzle with thin icing or top with whip cream.