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1
Using on/off turns, blend first 3 ingredients in processor until coarse meal forms.
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2
Add sour cream and process just until moist clumps form.
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3
Gather dough into ball; divide in half.
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4
Flatten each dough piece into thin rectangle.
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5
Wrap in plastic and chill until firm enough to roll, at least 30 minutes and up to 2 days.
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6
Preheat oven to 350F.
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7
Line baking sheet with parchment paper.
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8
Roll out 1 dough piece on lightly floured surface to 14x12-inch rectangle.
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9
Leaving 1-inch plain border at 1 long side, spread with 3/4 cup cherry jam, then sprinkle with 1 cup almonds, 1/2 cup dried cherries and 1/2 cup chocolate chips.
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10
Starting opposite plain end, roll up dough jelly-roll style, enclosing filling.
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11
Push in ends to compress log to 12-inch length; seal ends.
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12
Transfer strudel, seam side down, to prepared baking sheet.
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13
Repeat with remaining dough and filling, spacing strudels evenly apart on baking sheet.
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14
Bake strudels until golden, about 1 hour 20 minutes.
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15
Slide spatula under hot strudels to loosen from sheet.
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16
Cool completely on sheet.
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17
Cut strudels crosswise into 3/4-inch-thick bars.
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18
(Store airtight at room temperature up to 3 days.)
