In a food processor, add the flour, sugar, and salt, and pulse a few times to mix. Add the cubes of butter, cream cheese, and egg yolk. Pulse until the dough starts to combine into a moistened consistency, maybe half a minute. Remove the dough and place onto a flour-dusted work surface. Knead the dough until it becomes smooth. Separate into 3 equal amounts.

For the spiral shape: roll out the dough in a rectangle shape about ½” thick. Cover with plastic wrap and refrigerate for about 1 hour. For the crescent shape, roll out the dough in a circular shape about ½” thick. Wrap and refrigerate the dough. If desired, refrigerate for up to 3 days.

Break the chocolate into small pieces and place into a microwave safe bowl. Melt in 30-second intervals, stirring the melted chocolate with the un-melted. Stir in the sugar and salt. The mixture will be grainy.

Line the baking sheets with parchment paper and preheat the oven to 375°. For the spiral shape, roll out the dough to about ⅛” thickness on a lightly floured surface in a rectangle shape. Spread the warm filling onto the rectangle leaving a small amount of dough around the edges free of filling. Roll the dough in a tube shape. Chill the dough again for about 30 minutes. When cool, cut about 1” thick pieces with a sharp knife. Place the pieces with the seam down onto the parchment paper-lined cookie sheet.

For the crescent shape, roll out the dough in a circular shape to about ⅛” thickness on a lightly floured surface. Cut out shapes like a pizza. Apply the filling and then roll each cookie ending with the point.

Bake for about 18 to 20 minutes or until lightly golden. Cool on a rack.