Make the dough: In a large bowl, mix flour and salt. Cut in cold cream cheese and butter until the mixture resembles coarse crumbs. Gather into a ball, divide into 4 parts, wrap in plastic, and chill for at least 1 hour.

Prepare the filling: In a small bowl, mix chopped chocolate chips, brown sugar, and cinnamon. Set aside.

Roll the dough: On a floured surface, roll one dough portion into a 1/8-inch thick circle. Spread a thin layer of apricot jam, then sprinkle with the chocolate filling.

Shape the rugelach: Cut the circle into 12 wedges. Roll each wedge from the wide end to the point, forming a crescent. Place on a baking sheet lined with parchment paper.

Bake: Preheat oven to 350°F (175°C). Brush each rugelach with beaten egg. Bake for 20-25 minutes until golden brown. Let cool on a wire rack.

Serve: Dust with powdered sugar before serving. Enjoy warm or at room temperature.