Preheat the oven to 375° Fahrenheit. Cover a baking sheet with parchment paper and set aside.
Use the bowl of a stand mixer* (see recipe notes) and combine cream cheese, flour, and butter.
Use the stand mixer's dough hook and begin to knead the ingredients at low speed (2-3) for about 3 minutes. Remove the dough from the stand mixer and shape into a rectangle.
Wrap the dough in cling film chill in the freezer for 15 minutes.
Remove the dough from the freezer and cut in half. Use a large pastry board or working surface and sprinkle a 12x8 inches rectangle with flour. Use a rolling pin to roll the dough into a 12x8 rectangle.
Use half of the apricot preserve and spread it in a thin layer over the dough. Sprinkle with half of the dried cherries.
Begin at one of the long edges and slowly roll the dough. Pinch the ends of the dough to create a seal. Cut the roll into ½ inch slices.
Jelly side up move the slices on the baking sheet. Bake in the oven for 22 minutes or until golden brown.
Transfer the strudel cookies to a cooling rack and allow them to cool down. Serve and enjoy.
If you don't own a standmixer, you can combine the flour, cream cheese in a food preocessor instead.