Method
Melt 2 squares (1 oz. Each) unsweetened chcolate over hot water, or on the lowest setting of thermostatic unit on range. Let chocolate cool while you soften 1/2 cup butter in a quart bowl, using the back of a wooden spoon. Add chocolate to butter in 4 parts, blending well after each addition.. Clean bowl with rubber spatula, mounding mixture in centre. Set in Refrigerator.
Sift enough all-purpose flour to measure 2-1/2 cups and mix in a large bowl with 1 tbspn. Granulated sugar. Add cooled butter-chcolate mixture and cut in with 2 table knives. Sprinkle in 5 - 6 tblspns. Iced water, one spoon at a time, while mixing lightly with a fork. Form into ball; divide in thirds.
Roll each third between sheets of waxed paper to fit 9-inch round or square tins. (Dampen table lightly to prevent slipping). Set on bottoms of pans; trim. Roll trimmings to obtain fourth sheet of pastry. If desired, cut wedges from sheet of pastry. If desired cut wedges from final trimmings for garnish. Bake sheets at 375^o F. for 8 - 10 minutes. Surface should look dry. Cool on rack.
To make filling: melt 2 squares of sweetened chocolate in a small saucepan; stir in 1/2 cup honey and 1 tspn. Ground cinnamon. Whip 2 cups heavy cream until stiff. Stir in honey-chocolate mixture, a little at atime. Set a baked pastry sheet in place ; spread with a third of filling. Repeat twice: top with remining sheet. Chill well. At serving time, cut into 8, 9 or 10 pieces. Garnish with whipped cream, triangle of pastry, or as desired.