Thaw dough according to package direction. Combine walnuts, finely chopped chocolate, the 3/4 cup sugar and cinnamon, set aside. Brush bottom of a 15 x 11 x 2 inch baking pan with some of the melted butter. Layer 8 of the phyllo sheets in the pan, brushing each sheet with butter. Sprinkle about 2 cups of the nut mixture over phyllo in pan. Top with another 4 sheets of the phyllo, brushing each with more of the melted butter. Sprinkle with 2 more cups of nut mixture and top with 4 more phyllo sheets, brushing each sheet with butter.
Top remaining nut mixture and remaining phyllo sheets, brushing each sheet with butter. Drizzle remaining butter over top layer. Cut into diamond-or triangle-shape pieces, cutting to but not through the bottom layer. Bake in 325 degree 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 until smooth. Drizzle over dessert.