Place cream cheese and butter in large bowl. Beat together (with stand mixer or electric beaters) until fluffy and well combined. Add sugar, beat until combined. Add flour and salt, mix until just combined and divide into two equal pieces. Wrap with plastic wrap, refrigerate at least 2 hours.
While dough chills, make filling. Toss together brown and granulated sugars, cinnamon, dried cranberries and pecans. Set aside.
Lightly flour a surface and roll out one piece of dough into a rectangle 1/8th inch thick and 12 inches wide. Spread a thin layer of apricot jam evenly over dough and sprinkle with half the filling mixture. Roll dough into a tight log beginning with one of the long sides. Wrap in plastic wrap. Repeat with second half of dough. Place logs in the fridge and let chill at least one hour.
If making pinwheels ahead of time, wrap logs well in another layer of plastic wrap and store dough in freezer until needed. Will keep up to 6 months frozen. To bake, remove from freezer and place in fridge overnight to thaw before continuing on as normal.
Preheat oven to 350 degrees F / 175 degrees C. Line baking sheets with parchment paper or silicon mat. This is important because the jam and sugar WILL stick to the sheet otherwise. Mix together the cinnamon and sugar for the topping, set aside.
Bake until lightly browned, 15-20 minutes. If any pinwheel layers have sprung loose, you can press them gently back into shape when they come out of the oven. Let them rest on the baking sheet another couple minutes to set before transferring to cooling rack.
Cookies will be crisp on the outside and soft in the middle, crunchy from the pecans and mildly sweet. They will keep for two weeks in an air tight container at room temperature. Very good for making ahead and slicing off as necessary.
Recipe courtesy of Peter Mills, Director, Information Technology, Vancouver