Mix the sugar and cinnamon together in a shallow bowl and set aside.
In a small bowl, use a fork to whisk together the cream cheese, lemon zest, and lemon juice.
Put about ¼ cup of cherry pie filling on top of the cream cheese, then roll up the tortillas tight, like a burrito.
Put on a plate and chill for about 30 minutes (if possible).
Pour about 1" of oil into a deep frying pan, and heat. When hot, add two or three rolls and allow to brown on one side before turning them over to brown on the other side.
Remove and roll in the cinnamon sugar mixture, then set aside while you finish the remaining chimichangas.