In a medium bowl combine the nuts, brown sugar, chopped chocolate, cinnamon, and allspice. Set Aside.
In a large mixing bowl mix flour and salt. In a small bowl combine the oil, vinegar, and water. Pour into the flour mixture. Using a mixer or by hand, mix the mixture slowly until a dough forms. Knead the dough for at least 10 minutes until it's soft and silky.
Form the dough into a ball, brush with oil and cover for 1 hour. After the dough has relaxed cut into 18 equal pieces.Form the dough into balls.
Working on the balls one by one flatten each piece on a well floured surface, roll out with a rolling pin until you it's about 9" x 9", if you want to be precise use a ruler and cut the edges to get a 9x9'' shape. Make sure to use a lot of flour so that the dough does not stick to the counter or rolling pin.
Place the sheet of dough into a 9x9 inch pan and brush with butter. continue to do this until you have 6 sheets buttered in the pan. Next, sprinkle half of the nut mixture on the sheets and continue to roll out 6 more sheets. After you have rolled out the next layer of 6 sheets our the remaining nut mixture and repeat the process for the last 6 sheets of dough. Remember to brush between each layer lightly with butter.
Once you are done with layering cut the baklava into squares or triangles. Preheat the oven for 10 minutes at 390 degrees.
Bake for 30 minutes at 390 degrees. After 30 minutes lower the temperature to 350 degrees and bake for 30 minutes until the baklava is a nice golden color.
While the baklava is baking combine all the ingredients for the syrup and boil on medium heat for 12 minutes. remove from heat and allow to cool slightly.
Pour syrup on warm baklava. Store the baklava at room temperature in an airtight container for up to two weeks.