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In a saucepan, combine the blackberries, honey, ground cinnamon, and flour. Bring the mixture to a boil, then simmer 10 minutes, until thick and jam-like. If needed, add 1 tablespoon water. Let cool to room temperature.
Preheat oven to 375F. Line a large, rimmed baking pan with parchment paper.
Combine 1 cup blackberry jam and softened goat cheese in a large bowl. Mix until well combined.
Spread the mixture over the thawed puff pastry. Fold the pastry in half lengthwise and slice into ½” strips.
Twist each strip and place on the prepared baking pan.
Brush the twists with the beaten egg and sprinkle with the sugar.
Bake 20-25 minutes, until golden brown and flaky.