Chocolate Baklava

Thaw filo dough according to package directions. Combine walnuts, finely chopped chocolate, the 3/4 cup sugar, and cinnamon; set aside.

Brush bottom of a 15x11x2-inch baking pan with some of the melted butter. Layer 8 of the filo sheets in the pan, brushing each sheet with butter. Sprinkle about 2 cups of the nut mixture over the filo in pan. Top with another 4 sheets of the filo, brushing each with more of the melted butter. Sprinkle with 2 more cups of the nut mixture and top with 4 more filo sheets, brushing each sheet with butter. Top with remaining nut mixture and remaining filo sheets, brushing each with butter. Drizzle remaining butter over top layer.

Cut into diamond-shape pieces, cutting to but not through the bottom layer. Bake in 325 degrees F oven for 1 hour. Immediately finish cutting diamonds or triangles.

Meanwhile, in a medium saucepan combine orange juice, the 1/2 cup sugar, 1/2 cup water, honey and lemon juice; heat to boiling. Reduce heat and simmer 20 minutes. Pour over warm dessert in pan. Cool completely.

In small saucepan combine chocolate squares and 2 tablespoons water, stir over low heat till smooth. Drizzle over dessert.