To Make Chocolate Filling:
Pour 10 cups (2.4L) water in Wolf steamer. Heat to 200°F, covered with steamer lid. In solid pan, pour cream. Place pan in steamer. Cover with lid and heat for 5 minutes, or until cream is warm.
Reduce steamer temperature to 140°F. In the cream mix in spread and chocolate, stirring until melted. Remove pan from steamer. Add almond extract and pecans, if desired. Cover. Chill in Sub-Zero refrigerator 1 to 2 hours or until set.
To Assemble Won-Tons:
Using rolling pin, roll puff pastry to 1/8” to 1/4” thick. Cut pastry into 3-inch squares. Place a 1 inch ball of chocolate in center of each square. Brush edges with beaten egg, fold over and pinch to seal. Pinch together two corners to make the won-ton. Continue with remaining pastry squares.
Heat Wolf fryer to 350°F. Carefully place won-tons in oil and fry 3 to 4 minutes or until golden. Combine sugar and cinnamon in small bowl. After removing won-tons from oil, coat with cinnamon sugar mixture. Serve warm.