What happens when you combine tangy cream-cheese-flecked pastry dough with a dollop of cherry-almond filling? Magic — pure magic. Rolled together into a charming shape reminiscent of a crescent roll, these addictive pastries are almost like a doughier handheld cherry pie, though really they're in a class all by themselves.
Two warnings: first off, these are not the sort of treat you whip up at a moment's notice. Make certain to devote a lazy afternoon to the process, though they're hardly as involved as homemade petit fours or a laminated-dough pastry like a danish. Secondly, make more than you think you'll need, even if that means doubling the recipe, as it's near-impossible to devour just one. (If doubling, make two separate batches of the dough, though the filling can be doubled to no ill effect.) Otherwise, enjoy!
As much as I love biting into a piping-hot, jelly-filled, sugar-crusted doughnut, 
