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| 4 x ca. 30 g | cream cheese room temperature |
| 4 x ca. 30 g | (1 stock) butter; at room temperature |
| 1 Esslöffel | Sour cream or plain yogurt |
| 1 1/4 Tasse | flour |
| 1/4 Teelöffel | salt |
| 3 x ca. 30 g | Pitted dried cherries |
| 1 Tasse | Walnuts |
| 3 Esslöffel | sugar |
| 1/2 Teelöffel | cinnamon ground |
| 1 x ca. 30 g | Bittersweet chocolate; cut into small pieces |
| 4 Teelöffel | Cherry jam |
| | confectioners sugar |
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Preheat the oven to 375 degrees F. Line 2 cookie sheets with parchment paper.
In a food processor or with a hand-held electric mixer, combine the cream cheese, butter, and sour cream until smooth. Add the flour and salt and process until a dough forms. Divide the dough in half and form two 5-inch disks. Wrap them in plastic and refrigerate while making the filling.
Place all of the filling ingredients except the jam in a food processor and process until finely chopped. (The mixture will form a paste.) Remove the dough from the refrigerator. On a floured surface, roll each disk into a 9-inch circle. Spread each circle with 2 teaspoons of jam. Pat half the cherry mixture onto each circle. With a pastry wheel or pizza cutter, cut each circle into twelve wedges. Starting at the wide end, roll each wedge up and place it, point-side down, on a cookie sheet.
Bake for 30 minutes, or until lightly browned. Cool on a cake rack and dust with confectioners' sugar.
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