Cut the butter into 8 pieces and place, along with the cheese and cream, in the bowl of a food processor. Pulse briefly to blend. Add the flour and a pinch of salt to the work bowl. Pulse again until the mixture comes together to form a soft dough. Remove the dough from the processor and shape into a slightly flattened disc. Wrap in plastic wrap and refrigerate for at least an hour.
When ready to bake, preheat the oven to 375°F, with the rack in the center position. Line a baking sheet with parchment paper. On a lightly floured surface, roll the dough out to a thickness a little less than ¼-inch. Cut circles with a 3½ or 4-inch cutter and place on the prepared sheet. Gather the dough scraps together gently and continue to roll and cut circles of the pastry. If the dough starts to soften, replace it in the refrigerator for a few minutes.
Place a scant teaspoonful of jam in the middle of each dough circle and moisten the edges with a little water. Fold the dough over to form a half-round shape, and seal the edges with the tines of a fork. Make a couple of steam vents with the fork in the top of each pastry turnover.
Place in the preheated oven and bake, for 15 to 20 minutes, or until set and handsomely golden in color. Allow to cool before enjoying as the jam filling will be very hot!