STIR flour, sugar and salt in medium bowl until blended. Cut in shortening using pastry blender until mixture resembles coarse crumbs.
DRIZZLE 3 Tbsp. ice water over flour mixture. Stir with fork. Add additional ice water, 1 Tbsp. at a time, just until dough holds together firmly when pressed into a ball. Flatten into round disk. Wrap in plastic wrap. Chill 30 minutes.
HEAT oven to 400°F. Line baking sheet with parchment paper.
ROLL dough on lightly floured surface into 12-inch circle. Cut into 24 (2 1/4-inch) circles or 24 (2 1/2-inch) hearts using cookie cutter. (Reroll dough scraps as necessary.)
ARRANGE 12 dough pieces on prepared baking sheet, 2 inches apart. Place 2-inch tip of craft stick on top of each circle, resting other end of stick on parchment paper.
PLACE 24 cherries from pie filling in small bowl. Stir in almond extract. Spoon 2 cherries onto center of each piece of dough. Brush edges of dough with milk. Top with 12 remaining dough, aligning edges. Press edges with fork to seal. Brush with milk. Sprinkle with decorator sugar. Cut small slits in top surfaces or pierce with fork to vent steam.
BAKE 11 to 13 minutes or until golden brown. Cool completely on baking sheet before lifting.
(1 of 12 pops)
Calories from Fat70g
Total Fat 8g
Saturated Fat 2g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 28g
Dietary Fiber 1g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet