Recipe by: www.hersheys.com In large bowl, beat softened butter and cream cheese on medium speed of electric mixer until blended and smooth. Gradually add flour, beating on low speed until well blended. Divide dough into 3 equal parts; wrap individually in plastic wrap. Refrigerate 3 to 4 hours or until firm enough to roll. Heat oven to 375°F. On lightly floured surface, roll one piece of dough into 23 cm circle (keep remaining dough in refrigerator). Cut circle into dozen wedges. Place about 1 teaspoon prepared filling at wide end of each wedge; spread about three-fourths of the way up wedge. Starting at wide end, roll toward the point. Place cookies, point sides down, about 3 cm apart on ungreased cookie sheet. Brush with melted butter. Stir together sugar and cinnamon; sprinkle over cookies. Bake 15 to 20 minutes or until golden. Remove from cookie sheet to wire rack. Cool completely. Repeat procedure with remaining dough and filling. 3 dozen cookies. COCOA NUT FILLING: In small bowl, stir together 1- half cups ground walnuts, 6 tablespoons sugar and 3 tablespoons HERSHEY'S Cocoa; stir in 3 tablespoons milk. About 1 cup filling. JMHershey's is a registered trademark of Hershey Foods Corporation. This recipe may be reprinted (with attribution) courtesy of the Hershey Kitchens. ----