In large bowl, stir together flour, sugar and salt. Using a pastry blender or two forks, cut in cream cheese and butter until mixture forms coarse crumbs. Turn out mixture onto lightly floured surface and knead until mixture comes together and forms a dough. Divide into 2 discs, wrap with plastic wrap, and refrigerate until firm, about 1 hour.
Preheat oven to 350°F. Prepare cookie pans with parchment paper.
For filling, in medium bowl, stir together pecans, cranberries, brown sugar, cinnamon and cloves.
Working with 1 disc of dough at a time, roll dough into a 13 in. circle on heavily floured surface. Trim any rough edges and sprinkle with half of filling mixture. Cut circle into 16 wedges. Starting from wide edge of each piece, roll up as if for a croissant. Place on prepared pans 2 in. apart and refrigerate 10 minutes.
Brush with egg wash and sprinkle with sparkling sugar. Bake 22-25 minutes or until golden brown. Cool on pans 5 minutes; remove to cooling grid to cool completely.