On floured surface, roll one dough disk 1/4-in. thick (leave remaining dough in refrigerator until ready to use). Cut out dough with floured 3-in. round cutter. Arrange 1-in. apart on prepared pan. Place a teaspoon of chocolate filling in center of each dough disk. Bring up three sides of dough disk to form a triangle, pinching corners to seal (filling will be mostly covered). Form scraps into a disk; chill at least 30 minutes before rerolling.