(If you don't have a food processor, let butter and cream cheese come to room temperature. With a stand or hand mixer with beater attachment or a whisk, cream together butter, cream cheese and sugar just until light and fluffy, about 1 minute. Then add in sour cream, vanilla and salt and combine. Lastly, add in flour and mix with a spoon or your hands just until combined. This method will lead to a chewier rugelach vs. the flakier cookie with cold ingredients.)

Lightly flour a clean surface and dump dough onto the surface. Divide the dough into four equal sized balls (I use a scale) and flatten each into a disk. Dough will be slightly sticky. Wrap each disk in saran wrap and chill for two hours or (ideally) overnight. It also freezes well for up to 2 months.

To make filling, combine tahini paste, salt, cocoa powder and powdered sugar in a medium bowl until combined. Add milk as needed to make a spreadable paste.

Spread about ¼ of the filling ingredients onto the circle and then sprinkle with 1/4 of the chocolate pieces an more sugar.

Cut the circle into 12 triangles with a pizza cutter or sharp knife (or 8 for bigger rugelach). The easiest way to do this is cut the dough into quarters, and then cut each quarter into 3 pieces. Roll up each triangle from the wide end, and secure the tip into the cookie so you have a little spiral. Place cookies on a parchment paper lined cookie sheet with the dough point down, and freeze for 30 minutes to prevent spreading. Then wash with egg, sprinkle with more sugar or raw sugar and sesame seeds.

When ready to bake, pre heat the oven to 350 F. Then bake for 20-25 minutes or until golden brown. Cool for 5 minutes on the baking sheet, and then finish cooling on cooling racks. EAT!