Put the frozen phyllo pastry in the refrigerator the night before you make the recipe, allowing it to thaw gradually. Preheat oven to 400 F. In a small sauce pan melt butter, add cocoa and confectioners sugar. Prepare the phyllo dough by taking 4 layers and brushing each layer with melted sweet cocoa butter, cut it into 8 equals stripes. Roll each stripe tightly. Make the same manipulations with a remaining phyllo dough. Place your phyllo cigars on a backing sheet laid with a parchment paper and brush them with a cocoa butter. Bake for about 13-15 min, or until crisp. Meanwhile you can cook the chocolate dip. Break chocolate into small pieces, add heavy whipping cream and melt on a double boiler until smooth. Serve crispy phyllo cigars with a warm chocolate sauce.

Chop crackers in food processor. In a bowl mix condensed milk, butter and liqueur, beat with a mixer until cream. Add chopped crackers and 2 tbs. of cocoa powder, mix well. Try to make a small balls from this sticky mixture, roll each in cocoa powder. Place in the refrigerator for 1 hour.

Preheat oven to 390 F. To prepare the dough brewing (that's how we call it in Russian) you need to bring water to a boil in a small saucepan. Add the butter and salt, stir until melted. Reduce heat and gradually sieving flour into a saucepan, stirring constantly. The dough should have no lumps. Remove it from heat. Beat the eggs lightly with a fork, add small portions in a dough, mixing well. Cover the baking shit with parchment paper. Put a tablespoon of dough at a distance of approximately 5 cm from each other. Bake 30 minutes in the oven until golden brown. Turn off the oven, but do not open the door for 10 more minutes, so the dough does not fall. Do not open the door during eclairs are baked,  too. Then transfer to a wire rack and let cool 15 minutes. Meanwhile, prepare the cream. Beat mascarpone with a cold cream, sugar and vanilla essence until creamy. Cut the top of the eclairs with a knife. Using a pastry bag, fill the void with a cream, put the fruit and cover with a cut top. For the icing, melt the butter in a saucepan, add cocoa, sugar and milk, so the glaze has become quite liquid. Stir well and remove from heat. Pour the finished eclairs with chocolate icing.