1.Preheat oven to 160°C/325°F. Grease 20cm (8-inch) springform tin.
2.Combine butter, ground almonds, extract, sifted icing sugar, rosewater and chocolate in medium bowl. Roll rounded teaspoons of mixture into balls. Roll balls into 2.5cm (1-inch) log shapes.
3.Brush 1 sheet of pastry with some of the extra butter; top with a second pastry sheet, brush with butter. Place one-third of the chocolate logs along one long end, 5cm (2 inches) from edge and leaving 2.5cm (1-inch) border on short ends. Roll pastry tightly to enclose logs. Repeat with remaining pastry, butter and logs. Brush pastry logs with butter.
4.Pinch one end of one pastry log to seal this will become the centre of the spiral. Wind the pastry log into a tight spiral, brushing with egg to join. Continue adding pastry logs, end-to-end, in spiral pattern, brushing with egg to join and seal ends. Transfer spiral to tin. Brush with egg, sprinkle with cinnamon.
5.Bake m’hanncha about 25 minutes or until golden. Serve dusted with a little sifted icing sugar.