To make dough, cream together margarine and cream cheese with an electric mixer. Blend in the vanilla extract.
Still using the electric mixer, mix in the flour. Chill dough at least 1 hour.
For filling, mix together the chopped raisins, walnuts, and cinnamon. If you have a food processor, place whole walnuts and raisins into the bowl, sprinkle with the cinnamon and chop them together by processing in short pulses.
Divide the chilled dough into 4 equal portions.
Roll out each portion into a 10 to 12 inch circle, 1/8 inch thick on a lightly floured board or between two sheets of waxed paper.
Spread a light layer of preserves or spreadable fruit (approx. 2 tablespoons) onto each dough circle. Sprinkle each circle with approximately 1/4 cup of the chopped raisin-nut mixture.
Using a pastry or pizza cutter, cut each circle into 16 wedges. Roll each wedge from base to point.
Place, point down, on lightly greased or parchment-lined baking sheets. Bake for 15-17 minutes, or until golden. Remove to racks to cool.