Cream butter, cream cheese and flour together until well blended. Shape the dough into a ball, wrap in plastic wrap or foil. Refigerate overnight. Remove the dough from refrigerator 30 minutes before using. Preheat oven to 375F (190C). Roll out the dough thin, and cut out circles about 3 ot 4 inches in diameter with a cookie cutter. Place a small amount of jam in the middle, and moisten the edges with water. Fold
over and press together to seal. Place empenadas on an ungreased cookie sheet
for about 15 or 20 minutes. Meanwhile, combine sugar and cinnmon in a bowl. Roll hot empenadas in the sugar mixture and serve.