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1
To make the dough: In a large bowl, beat the butter and cream cheese until light. Add the sugar and salt and beat until fluffy. Stir in the flour, then gather the dough into a ball and knead until it's smooth and all the flour is incorporated.
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2
Divide the dough into 8 equal pieces, roll each piece into a ball, then flatten each slightly into thick disks. Wrap each in plastic wrap and refrigerate for 1 hour or longer.
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3
Preheat the oven to 350u00b0F. Lightly grease (or line with parchment) two baking sheets. Parchment is preferred, as it will shorten the cleanup time necessitated by some of the inevitable oozing of the filling as these cookies bake.
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4
Combine all of the filling ingredients in a food processor and pulse a few times (or finely dice the cherries and walnuts, add the remaining filling ingredients and blend well).
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5
Work with the dough one disk at a time, and keep the others refrigerated. On a piece of parchment or lightly floured work surface, roll the dough into an 8-inch circle. Place a small round lid (from a film canister, a salad dressing bottle, or something similar-sized) in the center of the circle. Spread 1/4 cup of the filling over the dough, leaving 1/2 inch uncovered around the outside edge of the circle.
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6
Remove the lid and use a sharp knife or a pizza wheel to cut the circle into 8 equal wedges. Starting at the wide (outside) edge of each wedge, roll it toward its narrow edge, as you would a crescent roll. Place the rolled wedges, tip down, on the prepared baking sheets. Curve each cookie into a crescent shape. Repeat this process with the remaining dough.
