In a large bowl combine the fresh pitted cherries, the cherry pie filling, cinnamon, nutmeg, and orange juice then transfer to a disposable aluminum cake pan.
Roll the pie dough into a circle that is large enough to fit over the pan. Leave an inch around to crimp the dough.
Cover the cherries with the pie dough, trim the edges and crimp the dough.
Sprinkle sugar on top of the pie dough
Grill for about 20 minutes, or until the crust is starting to brown
Using a knife, cut the pie crust into 1" squares then with a spoon gently poke down the edges of the squares into the hot filling. You do not have to do all the squares.
Grill for another 20 minutes or so until the crust is golden brown and the filling is bubbly. Check on the pandowdy to make sure the crust is not getting too brown.
Carefully remove from the hot grill and let cool before eating.