Line 2 large baking pans with parchment paper, set aside. In a food processor, pulse all the dry ingredients together until combined. Add butter and cream cheese and pulse until it starts to come together. Turn into a clean surface and divide into 2 or 3 to make 24 smaller pastries. Form into a disk and wrap with a cling wrap.  Refrigerate for 1 hours. Remove the dough from the refrigerator and let sit room temperature for 15 minutes for easier rolling. Preheat oven. When ready to roll, sprinkle gluten-free flour onto the work surface and top of the disk so prevent from sticking and roll into 12” circle (10" if divided by 3), about 1/4 inch thick. Place jam in a microwave safe bowl and microwave and heat for 10 seconds until liquify. Let the jam sit for a minute or so if it’s too hot.  Mix the cinnamon and sugar, set aside.  Spread a thin layer of jam on the dough and sprinkle with cinnamon sugar. For NUT filling: Add the nuts, sugar and cinnamon in the food processor and pulse until the nuts are finely chopped.  Sprinkle on top of the round dough and press slightly onto the dough. Using a pizza cutter or a knife, cut the round dough into 8 equal portions. Roll from the thicker part of the triangle to make a crescent shape.  Brush with egg wash and sprinkle with coarse sugar.  BAKE.