Preheat oven to 350 degrees. Butter a 9x13 baking dish.

In a small bowl, melt butter. I use a microwave safe bowl, covered with a paper towel, and heat in 30 second increments, stirring after each increment.

In a medium sized bowl, stir together chopped nuts, mini chocolate chips, cinnamon, nutmeg, and cloves.

Lay 2 sheets in bottom of prepared dish, brush with melted butter. Repeat 3 more times so that stack is 8 sheets in thickness. Brush top sheet with butter.

Sprinkle 3 tbsp of nut mixture over top of brushed sheet. Add 2 sheets, brush with butter, and sprinkle another 3 tbsp of mixture. Repeat until you have 8 sheets of phyllo dough left.

For the final phyllo sheets, place two, then butter, and repeat until the remaining sheets have been used.

Bake for 50 minutes.

While phyllo is baking, add sugar, brown sugar and water to a sauce pan over medium-high heat. Bring to a boil, stirring frequently, until sugars have melted. Then, add honey, lemon juice, orange juice, and vanilla extract. Stir well and reduce heat to a simmer. Let simmer for 20 minutes, then remove from heat.

Once phyllo is finished baking, remove from oven. Immediately pour sugar mixture evenly over the top of the phyllo. Let sit, uncovered, until it has completely cooled (about 4 hours, I often leave it overnight).

For the remaining baklava that you want to dip, remove pieces from freezer, a few at a time, and use a fork to dip them into the chocolate mixture. Then place on wax paper or parchment paper to cool.