Cherry Chocolate Baklava

Directions

1. Preheat oven to 350 degrees F.In bowl, combine cherries with water; let stand for 5 min.
2. Drain and pat dry; chop coarsely.
3. Meanwhile, in food processor, grind together pecans, sugar and cinnamon till coarse, transfer to bowl.
4. Stir in cherries and chocolate; set aside.
5. Lightly brush 13-x 9-inch cake pan with some of the butter; set aside.
6. Cut phyllo in half into 14-x 8-inch sheets.
7. Place 1 sheet on work surface, keeping remainder covered with plastic wrap and damp towel to prevent drying out.
8. Brush sheet with some of the butter.
9. Layer with 5 more sheets, brushing each with butter.
10. Place in pan; sprinkle with 1 c. pecan mix.
11. Stack 4 sheets, brushing each with butter; place on pecan mix.
12. Sprinkled with 1 c. pecan mix.
13. Stack 4 sheets, brushing each with butter; place on pecan mix.
14. Sprinkle with 1 c. pecan mix.
15. Stack 4 sheets, brushing each with butter; place on pecan mix.
16. Sprinkle with remaining pecan mix.
17. Stack remaining sheets, brushing each with butter. Place on top.
18. Using tip of sharp knife and without cutting all the way through to filling, cut phyllo diagonally from 1 corner to opposite corner; making parallel cuts, 1 1/2 inches apart, to edge.
19. Repeat in opposite direction to create diamonds.
20. Bake in oven for 40 to 45 min or possibly till golden.
21. Syrup:In small saucepan, whisk together sugar, honey, water, lemon rind, lemon juice and cloves.
22. Bring to boil over medium high heat; cook, stirring for 1 minute.
23. Throw away rind and cloves.
24. Pour over warm baklava.
25. Let cold on rack. Cut into diamond shapes.