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1
In a small bowl, combine the died cherries and the liqueur; cover and let stand for at least 4 hours, or overnight, stirring occasionally.
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2
In a large bowl with an electric mixer on high speed, blend the cream cheese and butter until well combined, light and fluffy.
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3
Gradually beat in the flour and salt.
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4
The dough will be very soft.
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5
Divide and flatten the dough into 4 disks; wrap each in a sheet of wax paper or plastic wrap.
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6
Refrigerate for at least 1 hour, or overnight, until firm enough to handle.
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7
Preheat oven to 350F (180C).
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8
Drain the cherries, reserving the thickened syrup for another use.
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9
Place the sugar, chocolate, cocoa and cinnamon in a food processor; cover and pulse chop until the chocolate forms pea-sized pieces.
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10
Add the walnuts and drained cherries; pulse chop until both are coarsely chopped.
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11
In a cup, beat together the egg and water.
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12
Roll out the dough, one disk at a time, on a lightly floured surface, to form and 8-inch circle.
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13
Brush with the egg glaze.
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14
Sprinkle 1/4 of the filling over the top, pressing lightly to adhere the filling to the dough.
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15
Cut the circle into 12 wedges with a sharp knife.
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16
Roll up each wedge from the outside in, to form a crescent; tuck in any of the filling that falls out as the dough is rolled.
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17
Place the crescents, point side down, 1 inch apart on ungreased cookie sheets.
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18
Brush with additional egg glaze.
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19
Bake for 30 to 35 minutes, or until golden.
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20
Cool on the cookie sheets on wire racks for about 2 minutes.
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21
Gently loosen them with a metal spatula and transfer to the racks.
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22
Cool completely before storing in airtight containers.
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23
These cookies freeze well.
