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1
In a large pot, bring water, sugar, and heavy cream to a boil (you'll want to make sure that the pot is large because the mixture will steam and bubble up). Reduce to simmer and whisk in cocoa powder. Simmer on low until sauce has a fudge consistency, which may take 10 to 20 minutes.
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2
For the dough, combine butter and cream cheese in stand mixer and mix into chunks. In a separate bowl, sift salt and flour. Add to the butter and cream cheese mixture and mix on low speed until just combined. Wrap dough in plastic wrap; refrigerate for one hour.
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3
Meanwhile, in a medium spot, combine the prunes, Slivolitz, and water. Bring to a boil, then cook on low heat for 15 minutes stirring often, until prunes are soft. Place in food processor and blend until paste-like. Add the chocolate fudge sauce and combine.
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4
Preheat the oven to 350u00b0 F. On a floured surface, roll out chilled dough into rectangle 1/4-inch thick. Cut the dough lengthwise into 5-inch strips and spread each with chocolate prune jam, then sprinkle over cocoa nibs. Roll up the strips into logs, place on sheet tray, and refrigerate until firm, at least 30 minutes. Cut logs into 2-inch slices, then roll each in melted butter and sugar. Place each log on a parchment-lined sheet tray, leaving 2 inches between each. Freeze for 30 minutes, then bake 15 to 20 minutes, or until golden brown [Editors' Note: our rugelach took 30 to 40 minutes to bake].
