For dough:

1. Beat butter and cream cheese in large bowl until light. Add sugar and beat until fluffy. Next, mix in the flour until a soft, pliable dough comes together. Shape the dough into a disk and wrap in clingfilm.  Refrigerate for at least 1 hour or up to overnight.

For the cookies:

1. Combine ¾ cup sugar, cranberries walnuts, butter, cinnamon, nutmeg and cocoa powder in a food processor and pulse it until everything is mixed together. Set aside.
2. Preheat oven to 350 degrees F. and line two baking sheets with parchment paper.
3. On a lightly floured surface, divide the dough into 4 equal parts. Roll out each piece into an 1/8-inch thick round. Spread 3 tablespoons filling over round, leaving ½-inch border. Using a pizza wheel or sharp knife, cut the dough like you would a pizza- into 8 equal pieces. Starting at the wide end of each triangle, gently roll into a crescent.  Repeat with remaining dough pieces and filling.
4. Place the cookies, tip pointing down and bake until golden, about 20 minutes.
5. Remove and let cool on a wire rack.  Once the cookies have cooled, dust with confectioner's sugar and serve.
6. Cookies will keep for a week in an airtight container.