On a pastry board or in a stand mixer, place the flour in a mound. Make a well in the center and add the egg, water, and a pinch of salt. Mix and knead until you have a homogeneous dough that is only slightly sticky to touch. Form into a ball, cover with a tea towel or plastic wrap, and let rest for 20-30 minutes.

Bring a pot of water to a boil. Blanch the prunes and figs for a few minutes until soft. Drain and chop them into small pieces using a food processor or knife.

In a mixing bowl, combine the chopped fruit with ricotta, brown sugar, and a pinch of salt. Mix until well incorporated.

Roll out the dough on a floured surface to a couple of millimeters thick. Using a round pastry cutter or a glass, cut out discs of 4 to 6 centimeters in diameter.

Place a large teaspoonful of filling in the center of each disc. Moisten the edges with water using your finger, fold the dough over to form half-moons, and press the edges to seal either with your fingertips or a fork.

Let the formed cjarsons rest for about 20 minutes. Meanwhile, bring a large pot of water to the boil.

Once boiling salt the water and allow it to come to the boil again. Cook the cjarsons in boiling water for about 5 minutes or until they float to the surface. Carefully remove them with a slotted spoon to prevent breaking.

Arrange the cooked cjarsons on plates. Drizzle with melted butter and sprinkle with cinnamon and sugar to taste.