2 (16 ounce) loaves frozen bread dough
3/4 cup granulated sugar
1 tablespoon Hersheys cocoa
1 teaspoon ground cinnamon
1/2 cup (1 stick) butter or margarine, melted and divided
1/2 cup firmly packed light brown sugar
1/4 cup water
Semisweet or milk chocolate baking pieces

Thaw loaves as directed on package; let rise until doubled.

Stir together granulated sugar, cocoa and cinnamon.

Stir together 1/4 cup butter, brown sugar and water in small microwave-safe bowl. Microwave at HIGH (100%) 30 to 60 seconds or until smooth when stirred. Pour mixture into 12-cup fluted tube pan.

Preheat oven to 350 degrees F.

Pinch off pieces of bread dough; form into 1 1/2-inch diameter balls, placing 3 baking pieces inside each ball. Dip each ball into remaining 1/4 cup butter; roll in cocoa-sugar mixture. Place balls in prepared pan.

Bake 45 to 50 minutes or until golden brown. Cool 20 minutes in pan; invert onto serving plate. Cool until lukewarm.

12 servings.