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For the dough: Mix the flour, margarine, milk, sugar, salt, and yeast.
Add the 2 eggs and knead to form a dough.
For the cream filling: Heat the milk with the salt, then add the egg, sugar, cornstarch, and vanilla. Cook until thickened.
Remove from heat and stir in the chantilly cream powder.
Assemble the lamuna: Roll out the dough and cut into circles.
Place a spoonful of cream filling in the center of each circle.
Fold the dough over to form a half-moon shape and seal the edges.
Brush the lamuna with the beaten egg.
Bake until golden brown.
Dust with powdered sugar and cocoa powder for serving.