Prepare the date filling by combining chopped dates with cinnamon, orange blossom water, and a tablespoon of butter in a food processor. Pulse until it forms a smooth, moldable paste. Roll into 24 small balls about 1 teaspoon each and set aside.

Make the dough by mixing fine semolina with all-purpose flour in a large bowl. Add softened butter and work it into the flour mixture with your hands until it resembles coarse breadcrumbs. This should take about 5 minutes of rubbing and mixing.

Dissolve sugar in milk and add orange blossom water and rose water. Pour this liquid into the semolina mixture gradually, kneading gently until a soft, pliable dough forms. Cover and let rest for 15 minutes.

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Prepare the ashta topping by whisking together heavy cream, milk, cornstarch, and a pinch of sugar in a small saucepan over medium heat until thickened. Set aside to cool slightly.

Divide dough into 24 equal portions. Take one portion, flatten it in your palm, place a date ball in the center, and carefully wrap the dough around it, sealing completely. Shape into a smooth dome with the seam on the bottom.

Place domes on prepared baking sheets, spacing them 2 inches apart. Use your thumb to create a shallow indent on top of each dome. Spoon about 1 teaspoon of the ashta mixture into each indent.

Bake for 20-25 minutes until the bottoms are lightly golden and the ashta topping has set with light golden edges. The cookies should remain pale. Remove from oven and let cool on the baking sheet for 10 minutes before transferring to a wire rack.

Once completely cooled, dust generously with powdered sugar using a fine-mesh sieve and sprinkle with finely crushed pistachios for garnish.