Step 1

To make the dough, in a stand mixer with the paddle attachment, beat the butter, cream cheese and white sugar on low until smooth, scraping the bowl as needed, about 2 minutes.Add 1 teaspoon of the cardamom, 1/4 teaspoon salt and the vanilla. Beat until combined. Add the flour and beat on medium-low until the mixture comes together in a rough ball, about 30 seconds.

Step 2

Turn the dough out onto a lightly floured counter and gather it into a cohesive mass. Using your hands and a rolling pin, form it into an 8-by-10-inch rectangle with a short end parallel to the edge of the counter. Starting from a short end, fold the into thirds, as you would a letter. Using a metal bench scraper, square the edges, then rotate the rectangle one quarter turn. Repeat the process of rolling out, folding and turning the dough 2 more times, ending with a folded rectangle of dough.Press the seams firmly, wrap the dough with plastic and refrigerate for at least 1 hour or up to 2 days.

Step 3

Meanwhile, make the filling. In a medium bowl, stir together the dried cherries, preserves, coriander, cinnamon, the remaining 1 teaspoon cardamom and ¼ teaspoon salt.Cover with plastic and refrigerate until needed; the filling may appear runny but the cherries will absorb the liquid.

Step 4

Line a rimmed baking sheet with kitchen parchment. Remove the dough from the refrigerator, unwrap and transfer to a lightly floured counter.Using a rolling pin, roll into a 13-by-12-inch rectangle, squaring the edges with a metal bench scraper. Cut the dough into 3 strips, each 4 inches wide and 13 inches. If the dough pulls back after cutting, gently roll each strip to the correct dimensions.

Step 5

Working with one strip at a time, with a long side parallel to the edge of the counter, lightly brush the surface with the beaten egg. Mound ⅓ of the filling (6 tablespoons) in a line down the center of the strip, leaving a 1½-inch margin on each side. Sprinkle 3 tablespoons of the chopped cashews onto the filling, pressing them in. Starting with the side closest to you, lift the edge of the dough up and over the filling and roll the dough into a tight cylinder. Pinch the seam to seal, turn the cylinder seam side down and gently stretch it into a 16-inch log. Transfer, seam side down, to the prepared baking sheet. Repeat with the remaining dough, egg, filling and cashews, spacing the logs evenly on the baking sheet. Refrigerate uncovered for 30 minutes or up to 24 hours (if refrigerating for longer than 30 minutes, cover with plastic wrap). Reserve the remaining beaten egg.

Step 6

Heat the oven to 375°F with a rack in the middle position. Brush each dough log with some of the remaining egg and sprinkle with 1 teaspoon of the turbinado sugar. Using a knife, score each log at 2-inch intervals, cutting only ¾ of the way through. Do not cut all the way; the pieces should still hold together.Bake until the logs are golden brown, 20 to 25 minutes. Let cool on the baking sheet on a wire rack for 30 minutes, then use the knife to fully cut and separate the cookies. If needed, to neaten the cut edges of the rugelach, turn each cookie, while still warm, onto its side and very gently press the cut side to flatten. Let cool completely on the wire rack.