For the Chocolate Hamentash Dough

1. Preheat oven to 350°F.  
2. Line 3 baking sheets with parchment paper or silicone mats.  Set aside.
3. In the large bowl of an electric mixer with a paddle attachment, cream the sugar and margarine together.  Add the eggs and mix to combine.
4. Pour in the orange juice, then add the flour, cocoa powder, baking powder and salt.
5. Mix until a cohesive ball of dough is formed, periodically scraping down the sides.
6. Sprinkle a large pastry board with a little bit of flour.  Roll out a large piece of dough to 1/4-inch thick.  Using a round fluted circle cookie cutter, cut out circles.  Reserve the extra dough scraps to roll out later.
7. Using a small cookie scoop or spoon, spoon some halva filling into the center of each circle.  Pinch around the filling to form a hamentash.
8. Place the hamentash on the prepared baking sheet, and repeat with the remaining circles, then repeat with the remaining dough.
9. Bake for 8 minutes, then rotate the pans and bake for an additional 7 minutes.
10. Remove from the oven and allow to cool completely.

For the Halva Chocolate Crumble and Chocolate Drizzle

1. In a medium bowl combine the chopped halva and mini chocolate chips.
2. Pour the melted chocolate into a pastry bag or decorating bottle with a #2 tip attached.  If you don’t have either, use a plastic zipper bag with a very small hole cut from the bottom after filling.
3. Drizzle several hamentashen with chocolate and then immediately sprinkle the Halva Chocolate Crumble over them.  Do not drizzle too many hamentashen at a time or the chocolate will set and the crumble won’t adhere.
4. Repeat with all the hamentashen, re-melting the chocolate as necessary in the microwave at 20 second intervals.
5. These can be frozen for several weeks in an airtight container.