Beat the butter and cream cheese in the bowl of an electric mixer until light. Add the sugar and salt, and beat until fluffy. Mix in the flour. Gather the dough into a ball and knead it until it's smooth and the flour is incorporated.
Divide the dough into 8 equal pieces, roll each piece into a ball, then flatten them into disks, and wrap separately in plastic wrap. Refrigerate the dough for 1 hour or longer.
Finely dice the cherries and walnuts. Add the remaining filling ingredients, and blend well. (If you have a food processor, all you have to do is put all the ingredients together in the bowl and pulse a few times.) Set the mixture aside.
Work with one piece of dough at a time, leaving the other pieces in the refrigerator. Unwrap the disk and roll it into an 8-inch round. Place 3 tablespoons of filling onto the dough and spread -- leaving a space in the center uncovered, about 1 inch in di
Did you wonder why you were leaving a space in the center not covered by filling? Here's why: as you roll a wedge, the filling will tend to spread to the narrow edge or point, filling in that blank spot a bit. Even if it oozes out a little you'll be placi
Curve each cookie into a crescent shape. Repeat this process with the remaining dough disks.
Brush each cookie with some of the beaten egg mixture, and sprinkle with sugar. Bake the rugelach in a preheated 350°F oven for 20 minutes, or until they're golden brown. Remove them from the pans, and cool on a wire rack. Store the rugelach airtight for