Mini-Cherry Cheesecakes

For Crust: In a small bowl, combine flour, sugar and cocoa; cut in butter until crumbly. Gradually add water, stirring with a fork until dough forms a ball. Shape into 24 balls. Place in greased miniature muffin cups; press dough onto the bottom and up the sides of each cup. For Filling: In a mixing bowl, beat cream cheese and sugar until smooth. Beat in milk and vanilla. Add egg; beat on low just until combined. Spoon about 1 tablespoonful into each cup. Bake at 325°F (160°C) for 15 to 18 minutes or until set. Cool on a wire rack for 30 minutes. Carefully remove from pans to cool completely. Top with pie filling. Store in the refrigerator.