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1
Pulse the cream cheese, granulated sugar, both extracts and 1/2 teaspoon salt in a food processor until smooth.
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2
Add the flour and butter; pulse until the butter is in pea-size pieces.
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3
Divide the dough into 3 pieces; pat into disks and wrap in plastic.
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4
Chill 1 hour.
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5
Make the filling: Put the dried cherries and 1/4 cup water in a microwave-safe bowl; cover with plastic wrap and pierce with a knife.
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6
Microwave 5 minutes, then uncover and let cool.
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7
Transfer to the food processor; add the jam, cinnamon, allspice and the remaining 1/4 teaspoon salt and pulse to make a paste.
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8
Let the dough soften slightly at room temperature.
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9
Roll out each piece between floured parchment into a 9-inch round; transfer to the freezer while you roll out the next one.
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10
Spread 1/2 cup filling on each dough round in a ring, leaving a 1/2-inch border and a 2-inch circle in the center.
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11
Using a sharp knife, cut each round into 12 wedges.
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12
Starting at the wide end, roll each wedge toward the point.
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13
Arrange 2 inches apart on the baking sheets; refrigerate until firm, about 30 minutes.
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14
Position racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Brush the rugelach with the milk and sprinkle with sanding sugar.
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15
Bake, switching the pans halfway through, until golden, 30 minutes.
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16
Transfer to racks to cool completely.
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17
Photograph by Andrew Purcell
