In a bowl, stir together the room temperature tahini, honey, orange zest, and salt until well combined. Set aside.
In a separate bowl, whisk together the Redpath® Dark Brown Sugar, toasted sesame seeds, and cinnamon, until thoroughly mixed. Set aside.
Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper; set aside.
Remove the dough from the fridge and divide into 4 equal portions (unless it was previously divided).
Shape dough into a round and roll into a 10-inch circle, slightly less than ⅛-inch thick, between sheets of parchment paper, or on a lightly floured work surface. Repeat process with the remaining pieces of dough.
Evenly divide and spread the tahini filling over each of the rolled out circles of dough, leaving about ¼-inch of the edge of the circle free of filling.
Evenly divide and sprinkle the sugar-mixture over the tahini.
Evenly divide and sprinkle the finely chopped chocolate over the circles of dough. Gently pat in the chocolate to ensure filling stays in place.
With a sharp chef’s knife or a pizza cutter, cut each circle into 12 equal wedges.
Starting at the wide end, carefully roll each wedge towards the centre and place onto the prepared baking sheet with the point tucked under. Shape into crescent, if desired. Place into the fridge to chill; 15 minutes.
Whisk together the egg and water. Lightly brush each roll with the egg wash. If desired, sprinkle with sesame seeds.
Place baking sheets into the preheated oven and bake for 22 to 25 minutes, or until rugelachs are deep golden in colour. Rotate halfway through the baking process to ensure an even bake.
Remove from oven and let cool on pan for 5 minutes. Carefully transfer cookies onto a wire cooling rack to cool completely. Store in an airtight container for up to 5 days.