• Preheat oven to 400F and line two baking sheets with parchment paper. Set aside.

Make the filling:

• In a small bowl dissolve cornstarch in milk, set aside
• In a medium sauce pan combine butter, brown sugar, honey, cinnamon, salt and pecans. Stir on medium heat until well combined.
• Add cornstarch mixture and mix on medium-low heat just until thickened.
• Remove from heat and set aside to cool down.
• Roll out 1 pie crust into a 12-inch circle. Place the circles on a parchment lined baking sheet.
• Do the same to the other pie crust so now you have a total of 24 circles.
• Place 1 tablespoon of the pecan mixture in the center of each cookies.
• Bake for 8 to 10 minutes.
• Let them cool completely on the baking sheet to brown the bottom crust a bit.

Make the chocolate syrup:

• Place chocolate chip in a small microwave safe bowl and microwave 20 seconds on high, stir well then microwave on 10 seconds increments stirring in between until completely melts.
• Pour in a ziplock bag or a small decorating bag, snip the tip and decorate the cookies.