Ingredients

• 2 cups Unbleached White Fine Pastry Flour
• 1/4 cup Sugar
• 1/2 tsp Salt
• 1 cup Butter soft
• 1 cup Cream Cheese soft

• 1/4 cup Brown Sugar
• 1 tsp Ground Cinnamon
• 1/4 cup Butter very soft
• 3 1/2-4 oz grated or finely chopped Dark Chocolate

Instructions

1. Combine flour, sugar and salt in a large bowl. Add butter and cream cheese and mix until a smooth, thick, paste-like dough forms. Divide dough in half, form each half into a disk and wrap tightly in plastic. Let chill for at least one hour or overnight.
2. Combine the brown sugar and cinnamon in a small bowl. Set out the very soft butter and chopped chocolate. Line two baking sheets with parchment paper.
3. Unwrap one disk of dough and place it on a well-floured board. Roll dough out into a 12-inch circle. Spread the entire surface of the dough with 2 tablespoons of soft butter. Sprinkle with half of the cinnamon mixture and half of the chocolate.
4. Slice into wedges like a pie, 16 pieces per circle. Starting at the wide edge, roll each wedge into the center, as you would a croissant, with the pointed end on the outside. Transfer to a prepared baking sheet. Repeat with the remaining dough and filling.
5. Chill cookies for at least 30 minutes before baking.
6. Preheat oven to 350°F. Bake cookies to light golden brown, 25-30 minutes. Let cool before serving.