In a large bowl, beat the softened butter and cream cheese together until smooth and creamy. Slowly add the sifted flour, mixing until a soft dough forms. If the dough feels sticky, add a tiny sprinkle of flour.

Wrap the dough tightly in cling wrap and chill for about 30 minutes. This helps it roll out easier and bake up flakier.

Lightly flour your surface and roll the dough to about ¼ inch thick. Use a cookie cutter to cut out circles.

Spoon a small amount of fruit preserves (about 1 teaspoon) into the center of each circle. Fold the dough over to create a half-moon shape. Press the edges with a fork to seal them tightly.

Place the empanadas on a baking sheet lined with parchment or foil. Mix the sugar and cinnamon together and sprinkle over the tops. Bake at 375°F (190°C) for 12–15 minutes, or until the edges are lightly golden.

Let them cool slightly before serving — the jam inside will be hot!