1 stick butter
2/3 cup sugar
1 -8oz cream cheese softened
2 tbsp cocoa powder
2 cups flour
1/4 tsp salt
1 tsp vanilla extract
1 cup white chocolate chopped roughly
1/3 cup pecans (or any nuts of your choosing)
1/3 cup dried cherries (or any dried fruit)
1/2 tsp brandy
2 tbsp sugar
1/4 tsp cinnamon
In a large bowl, cream sugar, cream cheese and butter. Add in the cocoa powder, flour, salt and vanilla. Blend until combined. Do not over mix. Transfer dough to a lightly floured board and shape into a large disk making sure that you do not overwork the dough. Wrap in plastic wrap and chill in fridge for about 30 minutes.
Meanwhile, in a small bowl, combine the white chocolate, nuts, and cherries. Sprinkle cinnamon and sugar and add brandy. Toss to evenly coat.
Remove from fridge and divide the dough in two. Roll each piece into a 10 inch disk with a thickness of about 1/4 inch. Use a 2 inch or 3 inch cookie cutter, cut as many circles as possible. Reshape any leftover dough and continue to cut circles until little to no dough is left.
Spoon a small amount (about 1 to 2 tsp) of mixture onto the center of the dough and begin to form. Fold the lower third of each circle and pinch into place. Turn and repeat pinching until a triangular shape is formed. Place the cookie onto a lined parchment baking sheet and bake in a preheated 325 degree oven for about 15-18 minutes. When they have an appearance of being dry and slightly cracking, remove from oven and allow to cool on a rack.
Sprinkle with powdered sugar or drizzle some chocolate sauce over the cookie and enjoy!!