If you use cognac, then cut the cranberries, pour the brandy and leave for 20 minutes. If not, then first fill with hot water, and then after the water is drained.
Grate the hard cheese on a fine grater. Add cream cheese and sauce. Mix well.
Add the cranberries. Mix well.
Chop the hazelnuts to leave small pieces.
Wash the dill, dry it and finely chop it.
From the curd mass, make balls and roll them in nuts and greens.
