Melt the chocolate in a small saucepan over low heat, stirring, until smooth; set aside.

Whisk together the flour, baking soda, and salt; set aside.

In a separate bowl, cream together the butter and cream cheese until smooth using an electric mixer on medium speed.

Gradually beat in the sugar until the mixture becomes light and fluffy.

Blend in the vanilla extract and the melted chocolate.

Slowly add the flour mixture, beating on low speed until just combined.

Divide the dough in half and flatten each portion into a disc.

Wrap each disc tightly in plastic wrap and refrigerate for 1-2 hours, or until firm.

Preheat oven to 375°F (190°C).

Line two cookie sheets with parchment paper.

On a well-floured surface, roll out each piece of dough to a thickness of approximately 1/4-1/8 inch.

Cut out rounds using a 3-inch cookie cutter (scalloped edges are optional).

Place the dough rounds about 2 inches apart on the prepared cookie sheets.

Place a rounded 1/2 teaspoon of cherry preserves (or your preferred flavor) in the center of each circle.

Carefully bring three edges of each dough circle up and over the jam, pinching the edges together to seal and create a triangular shape, leaving the center of the triangle open.

Bake in the preheated oven for about 10 minutes, or until the cookies are set but not overbaked.

Allow the cookies to cool on the baking sheets for 2 minutes before transferring them to wire racks to cool completely.

Just before serving, dust generously with powdered sugar.

Store the kolackies tightly covered in the refrigerator; allow them to stand at room temperature for 30 minutes before serving.