2 3/4-3 1/4 cups flour
1/2 cup cocoa
1 package active dry yeast (2 1/4 teaspoons)
2/3 cup milk
1/3 cup butter
1/3 cup sugar
3/4 teaspoon salt
2 eggs
2 tablespoons melted butter
1/2 cup miniature semi-sweet chocolate chips
1/2 cup cinnamon chips
Icing
1 cup sifted powdered sugar
1 tablespoon milk
1/4 teaspoon vanilla extract
sliced toasted almonds

Combine 1 1/4 cups flour, cocoa and yeast. Heat and stir together milk, butter, sugar and salt till warm (120°-130°F) and butter begins to melt. Add to flour mixture. Add eggs. Stir in as much remaining flour as possible. Turn out onto lightly floured surface. Knead 3-5 minutes, kneading in enough remaining flour to make a moderately soft dough that is smooth and elastic. Shape dough into ball. Place in greased bowl, turning to coat top. Cover and let rise in warm place 1-1 1/2 hours till doubled. Punch dough down. Turn out onto lightly floured surface. Cover and let rest 10 minutes. Grease baking sheet. Roll dough into 12x20 inch rectangle. Brush melted butter over dough. Sprinkle with both kinds of chips. Roll up, jelly roll style, starting with long side. Pinch seam to seal. Place seam side down on prepared baking sheet. Bring ends together to form ring and pinch ends together. Flatten ring slightly. Using sharp knife, make 16 cuts around edge of dough at 1 1/4 inch intervals, cutting 3/4 through toward center of ring. Cover and let rise 1 hour till doubled. Heat oven to 350°F. Bake 25-30 minutes till bread sounds hollow when tapped. Cover with foil after 20 minutes of baking to prevent excessive browning. Cool slightly on rack. Drizzle with icing and sprinkle with almonds.
Icing
Combine all ingredients. Add more milk as needed to obtain drizzling consistency.
Nicole's Note
This does not sound very hollow when tapped. It would be easy to overbake and make the edges crunchy while trying to get a hollow sound. Otherwise, excellent chocolate taste, best eaten the day of baking. Tends to dry out quickly.