Mix together butter and cream cheese in the bowl of an electric mixer until combined. 

Add flour, salt, powdered sugar, egg yolk, vanilla and almond extracts. Mix until the dough just comes together, being careful to not overwork the dough. It’s okay if there are still some pieces of butter. 

Turn the dough out, separate into two pieces, form into two disks, wrap in plastic wrap, and chill for at least 4 hours, preferably overnight.

When ready to bake, remove the dough from the fridge and let sit at room temperature for 15 to 20 minutes.

Line 2 baking sheets with parchment paper and set aside.

Melt chocolate using a double boiler or microwave and mix in 1/2 teaspoon cinnamon.

Dust your surface with flour and roll dough into a circle about 1/16th of an inch thick. 

Spread a generous amount of chocolate out to the edges of the dough and even out with an offset spatula. 

Using a pizza cutter, dive the dough in half, then quarters, and slice the quarters into 4 pieces. Roll up the dough from the longest edge, like a crescent roll.

Place on a baking sheet and chill for 30 minutes. 

Preheat oven to 375°. 

Whisk egg. Combine sanding sugar, sea salt, and remaining cinnamon in a small bowl. 

Brush tops of cookies with egg wash and sprinkle with cinnamon sugar. 

Bake for 15 to 18 minutes or until golden brown.