Instructions

1. Combine flour, sugar, and salt in food processor

2. Add in the butter, cream cheese, and sour cream. Pulse a few times until the mixture just begins to combine and the butter and cream cheese are broken down into pea size clumps. (the mixture will be crumbly)

3.Transfer dough to a clean surface and work the crumbs together gently with hands careful not to overwork the dough as the heat from your hands can melt the butter.

4. Flatten dough and divide into 3 equal portions. Form into flat disks. Wrap each disk in plastic wrap and refrigerate for at least 1 hour.

5. While dough is chilling, melt the semisweet chocolate by microwaving in 20 second increments, stirring between each increment, until completely melted.

6. Once completely melted, add the cocoa powder, brown sugar, cinnamon, and salt and stir until combined. Mixture will be grainy. Set mixture aside.

7. Remove the dough from the fridge and transfer to a clean, lightly floured surface. Roll each disk into a rectangle (dough should be about 1/4 inch thick), forming 3 rectangles.

8. Spread a thin layer of the chocolate mixture onto each rectangle.

9. Starting at the long end, roll the dough into a tight spiral. Once rolled, place seem side down and cut the dough into 1.5 inch cookies.

10. Preheat oven to 350 and place the cookies on a cookie sheet at least 2 inches apart from each other.

11. Make the egg wash by mixing together the egg and 1 teaspoon of water. Brush this mixture over each cookie then sprinkle each cookie with the sanding sugar.

12. Bake the cookies for 20-25 minutes, or until golden brown.