In a food processor on low speed, combine the flour, sugar, salt and cocoa. Add
the butter, cream cheese and vanilla and pulse to combine. Increase the speed to
medium and process until a soft dough forms.
Turn the dough onto a lightly floured surface and knead the dough briefly, about
3 minutes. Divide the dough into 3 equal portions, patting each portion into a disk.
Transfer each portion to a resealable plastic bag and freeze for 20 minutes.
Form and fill the rugelach.
Adjust the oven rack to the lowest position. Heat the oven to 350 degrees. Bake
the chilled rugelach for 20 to 30 minutes, until lightly browned. Transfer to a
wire rack to cool.