Rose Victoria's Cherry Almond Rugelach

Oh my goodness!!!
You have to tried my  Cherry Almond Rugelach recipe.
These cookies are magnificent! If you make them, let us know how much you loved them. Here is our recipe.

Dough
1/2 cup Unsalted Butter, softened
3 ounces cream cheese, softened
1/8 tsp pure almond extract
1/8 tsp ground nutmeg
1/4 tsp salt
1 cup all-purpose flour

Filling
1/4 cup sugar
1 cup of Our  Sweet Cherry Almond Preserves (message Rose Victoria to order)
1/4 tsp ground nutmeg
1/3 cup finely chopped toasted slivered almonds
1/2 cup finely chopped dried cherries
Powdered sugar, if desired

Combine butter, cream cheese, almond extract, nutmeg and salt in bowl; beat at medium speed until well mixed. Add flour; beat at low speed until mixture forms dough.

Shape dough into ball; flatten slightly. Wrap in plastic food wrap. Refrigerate at least 1 hour or until firm.

Heat oven to 375ºF. Line cookie sheet with parchment paper; set aside.

Place sugar, preserves and nutmeg in small food processor bowl fitted with metal blade; pulse until smooth.

Roll out dough, on lightly floured surface, to 13-inch circle, about 1/8 inch thick. Spread preserve mixture evenly over dough, leaving 1/2-inch border around edges. Sprinkle chopped almonds and dried cherries over the preserves.

Cut circle into 16 wedges. Roll up each wedge, beginning at wide end. Place cookies onto prepared cookie sheets. Bake 18-20 minutes or until edges of cookies just begin to brown. Cool completely. Dust with powdered sugar and enjoy!