Combine all ingredients in a food processor equipped with a steel knife. Process until dough forms a ball on the blades, about 18 to 20 seconds. Chilling is not necessary.
Prepare dough as directed. Divide into 2 balls. Flour dough lightly. Roll out one portion of dough on a pastry cloth or floured board into a circle about 1/16" thick.
In a food processor equipped with a steel knife attachment, process brown sugar, nuts, cinnamon and cocoa until nuts are finely chopped, about 12 to 15 seconds.
Sprinkle dough with 1/4 cup of the chocolate/nut mixture. Cut with a sharp knife into 12 triangles. Sprinkle about 2 tbsp. chocolate chips around the outer edge of the triangle, making sure there are 3 to 4 chips on each triangle.
Roll up carefully from the outside edge towards the center. Place on an ungreased foil lined cookie sheet.
Repeat with remaining dough and filling.
Bake at 375 F for 18 to 20 minutes, until lightly browned. May be sprinkled with icing sugar when cool if desired.
NOTES: This dough freezes really well. It is great to make miniature quiches. Press about 1 TBSP. dough into medium size ungreased muffin cups. Fill with any quiche filling. (It is not necessary to prebake the dough before adding the quiche filling.) Bake at 400 F about 20 minutes, until golden.
NOTES: Freezes well. Ingredients fro filling may be doubled successfully in one batch. Extra filling may be stored in a plastic bag in the freezer.