Heat water and butter to boiling in a 1-quart saucepan; stir in flour. Stir vigorously
until mixture forms a ball, about 1 minute. Remove from heat.
Add eggs; beat until
Drop dough by tablespoonful onto greased cookie sheet to form an 8-inch
ring. (To form ring, place an 8-inch round cake pan on cookie sheet and trace around
it; drop dough inside circle.) Smooth with spatula.
Bake until puffed and golden,
50 to 60 minutes.
Cut off top with sharp knife; pull out any soft dough.
Beat milk, sour cream, dry pudding mix and extract in small bowl on low speed
until blended, about 1 minute.
Fill cream puff ring with pudding mixture; spoon
1/2 cup of cherry pie filling onto pudding mixture. Replace top of cream puff ring
and spoon remaining cherry filling on top.