Preheat the oven to 350 degrees F.
Take out half the dough and split it into 12 equal balls of dough.
On a floured surface, roll out the dough balls into small round circles. Place a small dollop of cherry pie filling on one half of each of the dough circles. Brush the bottom edge of the circles with evaporated milk to help seal the two halves. Fold over the dough to cover filling and seal off the edges with a fork by pressing down along the edges. This also makes for a pretty pattern when baked.
Repeat with remaining dough and filling.
Brush each empanada with some canned evaporated milk, sprinkle with raw sugar. Puncture the top of each empanada with a fork to allow steam to escape while baking.
Spray a large cookie sheet with cooking spray, place the empanadas on the cookie sheet and bake for 20 minutes on middle rack in the oven.
Brush empanadas again with more canned evaporated milk.
Move the cookie sheet to the top rack and continue to bake for an additional 3 to 5 minutes, until golden brown.
Enjoy the empanadas warm or at room temperature. Refrigerate baked empanadas for a few days.
Reheat in a toaster oven or bake at 350 degrees for 8 minutes.