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.
To form the cookies, first 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.
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 Tbsp of soft butter. Sprinkle with half of the cinnamon mixture and half of the chocolate.
Slice into wedges like a pie, 16 pieces per circle. Starting at the outside, 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.
Chill cookies for at least 30 minutes before baking.
Preheat oven to 350°F. Bake cookies to light golden-brown, 25 – 30 minutes. Let cool before serving.