Preheat your oven to 375°F (190°C).
- Brush both sides of the tortillas with melted butter and sprinkle with sugar.
- Gently fold each tortilla into a taco shape and place them in a muffin tin. Bake for 8–10 minutes, or until golden brown and crispy.
- While the taco shells are baking, beat the cream cheese in a mixing bowl until smooth.
- Add the powdered sugar, vanilla extract, and heavy whipping cream. Beat until everything is fully combined and the mixture becomes creamy.
- In a separate bowl, combine the cherries, brown sugar, and lemon juice. Stir to coat the cherries and let them sit for a few minutes to release their juice.
- Once the taco shells are baked and cooled, fill each shell with the cheesecake mixture.
- Top with the sugared cherries and a dollop of whipped cream, if desired.
- Serve immediately, and enjoy!