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 20 cm circle. Brush with the egg glaze. Sprinkle quarter of the filling over the top, pressing lightly to adhere the filling to the dough. Cut the circle into dozen 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, 3 cm 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). ----