Preheat oven to 425 degrees F. In a medium size saucepan, bring the water and butter to a boil; stir in the flour. Stir vigorously until mixture forms a ball, about 1 minute.

Remove from heat and add eggs, one at a time; beat until smooth.

Drop dough by tablespoons onto parchment lined baking sheet, to form a 8-inch ring. Smooth with offset spatula. Bake until puffed and dark golden brown. Bake 10 minutes at 425 degrees then reduce heat to 350 and bake 25-35 minutes. Transfer to a cooling rack, cut slits in sides, and allow to cool completely.

Cut off top with sharp knife; pull out any soft dough. In a medium size mixing bowl, beat together the milk, sour cream, pudding mix, and extract, on a low speed until blended, about 1 minute.

Fill ring with the pudding mixture; spoon 1/2 cup of the cherry pie filling onto pudding mixture. Carefully, replace top of ring and spoon remaining pie filling on top.

Refrigerate until ready to serve. Serves 10-12.