Combine first 3 ingredients in medium saucepan over low heat. Stir until honey dissolves. Increase heat to medium; cook, without stirring until candy thermometer registers 230 degrees (about 10 minutes). Remove from heat; keep warm. Discard cinnamon stick.
Preheat oven to 350
Place hazelnut-chocolate spread in microwave-safe bowl; microwave on high for 30 seconds or until melted.
Combine hazelnuts and next 5 ingredients.
Lightly coat a 9x13 inch glass or ceramic baking dish with cooking spray. Working with 1 phyllo sheet at a time (cover remaining dough to keep from drying out while you work), place 1 phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of the dish; lightly brush with butter. Repeat procedure with 5 phyllo sheets and butter.
Drizzle abut 1/3 cup of melted hazelnut-chocolate spread over phyllo. Sprinkle evenly with one-third of the nut mixture (about 1/2 cup).
Repeat procedure twice with phyllo, butter, hazelnut-chocolate spread and nut mixture. Top last layer of nut mixture with remaining 6 sheets of phyllo, each lightly brushed with butter. Press gently into pan.
Using a sharp knife, make 3 lengthwise cuts and 5 crosswise cuts to form 24 portions. Bake at 350 for 35 minutes or until phyllo is golden. Remove from oven. Drizzle honey mixture over baklava. Cool in pan on wire rack. Keep covered until ready to serve.
From Cookbook #3 Burlington's Chocolaty Treasures.