1 cup cream cheese, softened
8 ounces, weight Cranberry sauce
1/3 cup sugar
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon salt
1 1/2 teaspoons baking powder ground
1 1/2 cups milk
1 1/2 cups low sodium vegetable broth
In a medium saucepan, mix cream cheese, Cheddar, 1/2 cup white sugar, flour, and baking powder. Cook over medium heat until mixture thickens. Remove from heat and set aside.
Place the cream cheese mixture in a bowl and beat the white sugar mixture just until fluffy. Add the flour mixture, stirring well, until a fluffy sauce forms. Gradually add the milk, whisking constantly, until thickened.
Roll the dough into 1/8 inch balls and sprinkle with cinnamon. Roll and sprinkle with remaining 1/8 teaspoon cinnamon. Brush each with the cream cheese batter. Rub the tops of each ball with the melted butter, and sprinkle with remaining 1/8 teaspoon cinnamon.