Pit the cherries using a pitter and combine the Cherries with granulated sugar, lemon zest and lemon juice. Mix well and keep it aside for 10 minutes.
In a mixing bowl, take Cream Cheese along with Granulated Sugar and Vanilla Extract. Combine everything using a handheld mixer for 1 minute at high speed until it thickens.
Take a Tortilla and place the Cheesecake filling in the center. Then spoon the cherry filling along with the lemon syrup. Start by folding the sides towards the center and then roll it up. Use a toothpick or two to secure it.
Fry the Chimichangas in vegetable oil, until they turn golden brown.
Serve the Chimichangas while they are still warm and crispy. Remove the Toothpicks. Drizzle some of the leftover cherry cheesecake filling on top. Dust some sugar on top and serve.