Pulse flour and salt in a food processor.

Add eggs and cream cheese; process until crumbly.

Slowly add lukewarm water until the dough forms a ball. Process for 6 seconds.

Add a little more flour if the dough is sticky.

Let the dough rest for 20 minutes.

Mix mashed sweet potatoes, warmed milk, melted butter, room temperature cream cheese, cinnamon, vanilla, brown sugar, orange zest, dried cranberries, salt, and pepper together for the filling. Taste and adjust seasonings.

Roll half the dough on a floured surface to 1/16 inch thickness.

Cut out 5-inch circles.

Fill each circle with about 2 tablespoons of filling.

Fold over and seal the edges, ensuring no air pockets.

Lightly brush water on edges and pinch together if the dough won't seal.

Continue until all dough and filling are used.

Cook in salted boiling water with a touch of olive oil, about 10 at a time.

Stir to avoid sticking; cook for about 3 minutes.

Remove with a slotted spoon and place in a bowl.

Brown in a hot pan with butter to coat.

Repeat until all perogies are cooked.