For dough:

1. Beat butter and cream cheese in large bowl until light. Add sugar; beat until fluffy. Mix in flour. Gather dough into ball and gently knead until smooth. Gather into ball and flatten wrap in plastic wrap and chill 1 hour. When ready, divide dough into four pieces.

For filling:

1. Combine ¾ cup sugar, cranberries walnuts, butter, cinnamon, nutmeg and cocoa powder in food processor and give it a few good chops. Set aside.
2. Preheat oven to 350 degrees F.
3. Place 1 dough piece on floured work surface. Roll out dough to about 1/8 inch thickness. Spread 3 tablespoons filling over round, leaving ½ – inch border. Cut round into 1/8 in. wedges. Starting at wide end of each wedge, roll up tightly and completely to tip.
4. Place cookies, tip pointing down, on ungreased baking sheet and form into crescents. Repeat with 3 more dough disks and filling. Bake until golden, about 20 minutes. Repeat with remaining 4 disks.