In large bowl add flour, sugar, cocoa powder and yeast. Mix until well combined.

In saucepan on low heat, add butter and half portion of milk. Cook until butter is completely melted.

Remove from heat and mix in remaining milk and allow to cool so yeast can activate.

Add milk and eggs to dry ingredients. Using hand mixer or a stand mixer, mix dough until wet ingredients are incorporated and dough is smooth and slightly sticky.

Add chocolate chips to dough. Using hands, knead dough until chocolate chips are mixed in dough.

Shape dough into ball and cover bowl with plastic wrap.

Add bowl to warm area and let dough rise for about 1 hour or until it doubles in size.

Lightly grease a 9×13-in baking dish or baking sheet.

Divide dough into 12 equal pieces. Roll each piece into ball and add them to baking dish.

Cover baking dish with plastic wrap and set aside for about 30 minutes until dough balls double in size.

Meanwhile, mix the egg yolk with water. Once risen, brush dough balls with egg yolk.

Make chocolate icing in small bowl with cocoa powder, agave syrup and flour. Mix until well combined and chocolate syrup is formed.

Add icing to piping bag and trace crosses over dough balls.

Bake hot cross buns at 350 degrees F for about 20 minutes or until toothpick comes out clean.

Serve warm with butter. Store in an airtight container for about 3- 4 days.