Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a medium bowl, mix the drained ricotta, chopped walnuts, cinnamon, and orange zest until fully combined.

Place one sheet of phyllo on a clean surface, brush lightly with melted butter, and top with a second sheet. Cut the stacked phyllo vertically into 3 long strips.

Place a tablespoon of the ricotta mixture at the bottom edge of each strip, fold the vertical sides in slightly to seal the ends, and roll up tightly like a cigar.

Place the rolls seam-side down on the prepared baking sheet and brush the tops with the remaining melted butter.

Bake for 18-20 minutes, or until the phyllo is golden brown and crispy.

Remove from the oven and immediately drizzle the warmed honey over the hot rolls so it soaks into the pastry.

Allow the rolls to cool completely, then dip one end of each roll into the melted dark chocolate and place on wax paper to set before serving.