Preheat the oven to 450 degrees Fahrenheit.
Mix the softened butter, cream cheese, flour, and salt together until the dough comes together into a ball. Stop mixing once there are no dry patches left.
Divide the dough in half, then divide each half in half again to make 4 pieces. Divide each piece into thirds so you have 12 portions of dough.
Lightly spray a standard muffin pan with nonstick cooking spray.
Place one dough portion in each muffin cup. Press the dough into the bottom and up the sides of each cup, keeping the bottoms even and not too thick.
Divide the cherry pie filling evenly between the crusts, leaving a small visible border of dough at the top so the filling has room to bubble.
Bake for 12 to 15 minutes, or until the crust edges are lightly golden and the filling is hot.
Let the tarts cool in the pan for several minutes, then remove carefully. Serve cooled with whipped cream on top.
