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