Place the first seven ingredients in a food processor; process until finely chopped. Transfer to a small bowl; stir in honey and 2 tablespoons melted butter. Stir in chocolate.
Preheat oven to 350°. Place one sheet of phyllo dough on a work surface; brush with butter. Layer with four additional phyllo sheets, brushing each layer. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.)
Using a sharp knife, cut the layered sheets into twelve squares. Carefully press each stack into a greased miniature muffin cup; fill each with a rounded teaspoonful of filling. Form into bundles by gathering edges of phyllo squares and twisting centers to close. Repeat twice with remaining ingredients.
Brush tops with remaining melted butter. Bake 18-20 minutes or until golden brown.
Meanwhile, in a small saucepan, combine syrup ingredients; bring to a boil. Reduce heat; cook and stir until sugar is completely dissolved.
Remove baklava bites from oven; drizzle immediately with syrup. Remove from pans to wire racks; cool. Store in an airtight container.