---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Black Forest Rugalach
  Categories: Cookies
       Yield: 48 servings
  
       1 c  Dried cherries
     1/3 c  Cherry liqueur
     2/3 c  Granulated sugar
       6 oz Semisweet chocolate; broken
            -up
       2 tb Unsweetened cocoa powder
       1 ts Ground cinnamon
       1 c  Walnuts; unchopped
       8 oz Cream cheese; softened
       1 c  Unsalted butter; softened
       2 c  All-purpose flour
       1 pn Salt
       1    Egg
       1 ts Water
  
   Recipe by: Glorious Liqueurs, Mary Aurea Morris
        In a small bowl, combine the died cherries and the liqueur; cover and
   let stand for at least 4 hours, or overnight, stirring occasionally. In a
   large bowl with an electric mixer on high speed, blend the cream cheese and
   butter until well combined, light and fluffy.  Gradually beat in the flour
   and salt.  The dough will be very soft. Divide and flatten the dough into 4
   disks; wrap each in a sheet of wax paper or plastic wrap. Refrigerate for
   at least 1 hour, or overnight, until firm enough to handle.
   
        Preheat oven to 350 degrees.  Drain the cherries, reserving the
   thickened syrup for another use.  Place the sugar, chocolate, cocoa and
   cinnamon in a food processor; cover and pulse chop until the chocolate
   forms pea-sized pieces. Add the walnuts and drained cherries; pulse chop
   until both are coarsely chopped.  In a cup, beat together the egg and
   water.  Roll out the dough, one disk at a time, on a lightly floured
   surface, to form and 8-inch circle. Brush with the egg glaze. Sprinkle 1/4
   of the filling over the top, pressing lightly to adhere the filling to the
   dough.  Cut the circle into 12 wedges with a sharp knife. Roll up each
   wedge from the outside in, to form a crescent; tuck in any of the filling
   that falls out as the dough is rolled. Place the crescents, point side
   down, 1 inch apart on ungreased cookie sheets. Brush with additional egg
   glaze.  Bake for 30 to 35 minutes, or until golden.  Cool on the cookie
   sheets on wire racks for about 2 minutes. Gently loosen them with a metal
   spatula and transfer to the racks. Cool completely before storing in
   airtight containers.
      These cookies freeze well.  Penny Halsey (ATBN65B).
  
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