1-Make the dough: Combine flour, sugar, and salt in a food processor, add cold butter and cream cheese cut into chunks, and pulse until it resembles small pebbles. Turn it onto a floured surface, press into a 6×8-inch rectangle, perform a letter fold, and roll it out again. Repeat the folding and rolling three more times, then divide into four pieces, shape into rectangles, wrap, and chill for at least one hour.

2-Prepare the filling: Finely chop the chocolate into pieces no larger than 1/8 inch, then mix it with brown sugar, granulated sugar, cocoa powder, and cinnamon in a bowl.

3-Assemble the cookies: Roll one dough piece into a 14×5-inch rectangle, brush with melted butter, spread 4-5 tablespoons of filling leaving a 1/4-inch border, and roll tightly into a log. Trim to 12 inches, cut into eight 1.5-inch pieces, place on a lined sheet, and refrigerate uncovered for at least one hour. Repeat for the rest.

4-Bake them: Preheat your oven to 375°F (190°C), whisk the egg and milk for the wash, brush it on each cookie, sprinkle with demerara sugar, and bake for 16-18 minutes until golden. Let them cool on the sheet for five minutes, then move to a rack.