In a medium size saucepan add in orange juice, water, honey, sugar, and lemon juice. Whisk until well combined and mixture starts to bubble. Reduce heat to medium and simmer until thickened, about 15-20 minutes. Set aside.

Pre-heat oven to 325*. Grease a 10x14-inch baking pan with butter. Mix pecans or walnuts, chocolate, 1/2 cup sugar, and cinnamon in a bowl.

Layer 8-10 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter. Once you reach 8-10 layers sprinkle layer with 2 cups of your filling mixture. Lay 5 more sheets brushing butter between each layer. At layer 5 sprinkle 2 cups of filling. Repeat step on every 5 layers until you run out of sheets of dough.

Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row. This should create a zig zag pattern.

Put in oven for 30 minutes or until dough is golden brown and crispy. Remove from oven and immediately pour syrup over the top of the baklava coating it completely. Cover and refrigerate until ready to serve.