Instructions: *Keeps 2-3 days covered airtight at room temp, or store in freezer bag in freezer for up to 3 months

For filling, stir together nuts, chocolate and 3/4 cup sugar, and cinnamon.

Brush bottom of 15x10x1 pan with some of melted butter. Unfold phyllo.

Layer about 1/4 of the sheets in the pan, brushing each sheet generously with butter and allowing dough to extend up the sides of the pan. (Keep unsued phyllo covered) Sprinkle about 2 cups filling on top. Repeat layering phyllo and filling 2 more times. Layer remaining sheets in the pan, brushing each with butter. Drizzle any remaining butter over top. Trim edges to fit pan. Using a sharp knife, cut through all layers to make triangles, diamond shaped pieces or squares. Bake in 325F oven for 45-50 min or til golden. Slightly cool pan on wire rack. Meanwhile, in medium saucepan, stir together orange juice, 1/2 cup sugar, honey and 1/2 cup water. Bring to boiling. Reduce heat and simmer, uncovered, for 20 min.

Pour over warm choclava in pan. Cool completely. In heavy saucepan heat and stir chocolate and 2 tbs water over low til smooth. Drizzle over choclava.

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