Slice the smoked sausage (about half inch thick) and cut the bacon in half.

Wrap each piece of bacon around each sausage slice, attempting to make each look like a shot glass with the sausage as the bottom. Put a toothpick through where the bacon overlaps, through the bacon and into the sausage.

Note: If a piece of bacon is too short to make it overlap around the sausage, stretch it or roll it slightly thinner.

Put the cream cheese, Cool Whip, and a few shakes of BBQ seasoning in a bowl. Mix together with a spoon or hand mixer until combined.

Fill each pig shot 3/4 full with the filling, add some crushed pineapple to top each one off, and sprinkle more BBQ seasoning over the pig shots.

Note: Should make approximately 20 to 25 pig shots, overfilled pig shots may overflow during cooking.

Put the pig shots in the air fryer basket. Set the air fryer to 380 degrees for 15 to 20 minutes. Add the half cherry (if using) on top of each one during the last few minutes of cooking.

Note: Depending on the size of your air fryer this may need to be cooked in 2 smaller batches.