8 ounces (2 baking bars) bittersweet chocolate
3 cups finely chopped walnuts
1/2 cup granulated sugar
1 teaspoon ground cinnamon
16 ounces frozen phyllo dough, thawed and
    covered with a damp towel
1 cup butter, melted
1 cup honey

Preheat oven to 300 degrees F.

Finely chop 7 ounces of the chocolate. Set aside remaining chocolate for the topping.

Combine chopped chocolate, walnuts, sugar and cinnamon. Divide into 4 equal portions, about 1 cup each. Set aside.

Lightly butter a 13 x 9-inch glass baking dish. Cut the phyllo dough into 13 x 9-inch rectangles, keeping the dough covered with a damp cloth while working to prevent it from drying. Place 1 phyllo sheet in the dish and brush the top with melted butter. Repeat layering and buttering 7 times. Sprinkle 1 cup of the walnut mixture over the first 8 layers. Repeat 3 more times, ending with the walnut mixture. Top with the remaining phyllo sheets. With a sharp knife, make 2 cuts lengthwise in the phyllo, taking care to cut only the top layers of dough. Then make 8 diagonal cuts to form diamond-shaped pieces. Brush the top with the remaining butter. Bake 1 hour 15 minutes, or until the top is golden brown.

Meanwhile, heat the honey until warm. Pour over the hot baklava. Cool on a wire rack for 1 hour, then cover with aluminum foil and let stand at room temperature until ready to serve.

When ready to serve, melt remaining 1 ounce of chocolate in a double boiler over hot, but not boiling, water. Stir occasionally until the chocolate is smooth. To serve, cut completely through all layers. Using a spoon or pastry bag, drizzle the baklava with the melted chocolate.