Cream butter and cream cheese in stand mixer with a paddle attachment until creamy. Add sugar, salt and vanilla. Mix well.
Add flour and mix until just combined. Dump the dough onto a well floured surface and roll into a ball. Cut the ball in quarters and wrap each quarter in plastic wrap. Refrigerate for at least 30 minutes or in the freezer for 15 minutes.
Next, using a food processor, add the chocolate chips, walnuts, brown sugar and cinnamon. Pulse a few times until nuts and chocolate are processed finely, then pour into a bowl and set aside.
In another bowl, mix together the raspberry preserves with orange zest. Set aside.
Take one dough-ball out of fridge (leaving others chilled until ready to use) and on a well-floured surface, roll it out using a floured rolling pin. Roll it out to about 9 inches in diameter. *It will feel somewhat hard/stiff in the very beginning, but this is such a beautiful soft dough, once you start working it, it gets easier. Save excess dough to use again.
Then, take 2 Tb of preserves and spread a thin layer on the dough and then sprinkle 1/4 cup of walnut chocolate mixture lightly pressing down.
Use a knife or pizza cutter to cut into 8 even triangle and take one of the wedges and roll from the outside-i like a small crescent.
Once all of them are rolled up, place rugelach on cookie sheet, end-side down and brush with egg wash and sprinkle with cinnamon sugar.
Bake at 350 degrees Fahrenheit for about 15-18 minutes until lightly golden brown.