Here's What You'll Need
flour, salt, butter, cream cheese, sugar, ground cinnamon, semi sweet chocolate, raspberry jam, egg
Place flour and salt in food processor, pulse. Add cream cheese and run until it's dispersed. Add butter and run until dough starts to clump. Dump onto a piece of plastic wrap and form into a flattish disc.
Chill dough until totally firm, about 2 hours in the fridge or about 30 minutes in the freezer.
Stir cinnamon and sugar together in a small dish. Place chocolate in a second dish.
Divide dough into quarters and roll on a floured counter into a rectangle. Spread jam, covering all but the furthest ¼ inch from you. Sprinkle with cinnamon-sugar mixture, then chocolate.
Roll dough into as tight a log as you can, using your fingers to lightly seal the ends onto the log. Repeat with remaining logs.
Place log of filled dough in freezer for 10 to 15 minutes. Trim ends off each log so they have a clean shape. Cut log into 10 to 12 even slices. Arrange on prepared baking sheets.
Brush tops with egg wash and sprinkle with a the remaining cinnamon-sugar mixture. Bake for 20-25 minutes. Cool a few minutes on baking sheet before transferring to a cooling rack.