Using a fork, prick the street-sized flour tortillas all over to prevent bubbling during frying.

In a deep pot, pour in enough neutral oil to reach about 3 inches deep and heat it to 325°F.

Carefully fold each tortilla in half and gently lower it into the hot oil using tongs. Fry for about 1 minute.

Immediately after frying, place the crispy tortillas in a taco rack or muffin tin to hold their shape while they cool.

Once cooled, brush each taco shell with melted butter and dip into a mixture of granulated sugar and ground cinnamon.

In a mixing bowl, beat the cream cheese, confectioners' sugar, and vanilla extract together until smooth. Fold in whipped heavy cream.

Using a piping bag or spoon, fill each taco shell with the cheesecake filling and top with cherry pie filling.