How to Make It
Preheat oven to 375°F. Beat sugar, honey, cinnamon, cardamom, salt, and 2 tablespoons of the butter with a stand mixer fitted with paddle attachment on medium-high speed until well combined and creamy, about 3 minutes. Stir in pecans and 1/3 cup of the chocolate chips. Set aside.
Place remaining 1/2 cup butter in a small microwavable bowl. Microwave on HIGH until melted, about 30 seconds.
Place 1 phyllo sheet on a work surface. (Cover remaining sheets with a damp paper towel to prevent drying.) Brush phyllo lightly with a small amount of melted butter. Top with another sheet; brush lightly with butter. Top with a third sheet; brush lightly with butter. Cut stack lengthwise into thirds. Spoon about 1 tablespoon of pecan mixture onto 1 end of each phyllo strip. Fold 1 corner of phyllo over filling to form a triangle; keep folding along length of strip. Place triangle, seam side down, on a baking sheet lined with parchment paper. Brush lightly with butter. Repeat with remaining phyllo, butter, and filling to make 18 turnovers. Reserve any remaining sheets for another use.
Bake turnovers in preheated oven until golden brown, 18 to 20 minutes. Cool turnovers on baking sheet 2 minutes. Transfer to a wire rack, and cool completely, about 30 minutes.
Place remaining 1/3 cup chocolate chips in a microwavable bowl. Microwave on HIGH until melted and smooth, about 1 minute, stirring every 30 seconds. Spoon melted chocolate into a small ziplock plastic bag. Seal bag, and snip a tiny hole in 1 corner. Squeeze to drizzle chocolate over turnovers. Let stand until set, about 20 minutes.