Mix together vodka and water into a small measuring cup, then set aside. In a large mixing bowl, add flour, graham cracker crumbs, sugar, and salt. Whisk to combine. Add in cold butter cubes, and work the butter into flour with your hands or a pastry cutter. Work the butter until it is crumbly and about the size of peas.

Slowly drizzle in vodka-water while simultaneously tossing with a fork to combine. After all the vodka-water has been added, knead the dough a few times inside the bowl until a shaggy dough forms. If the dough doesn’t come together, slowly add more water until a shaggy dough forms.

Form dough, as best as you can, into a disk shape, then place into a freezer bag, then into the fridge for an hour to chill.

Remove dough from fridge and place onto counter for 5 minute to warm-up a bit. Remove the dough from the freezer bag and place onto a well-floured work surface.

Add milk, sugar, and cocoa powder to a small saucepan over medium heat. Whisk together, then bring to a simmer and immediately remove from heat. Add chopped chocolate and melted butter, then lightly stir with a spatula. Let sit for 5 minutes.

After 5 minutes stir the mixture until it is well-combined and smooth. Allow to cool to room temperature before using to fill hand pies.

Scoop a heaping tbsp of filling onto ½ of the cut out rectangles, these will be the ‘bottoms’. Spread the filling out, leaving a ¾” thick border along the edges. Brush the border with water or egg wash.

Remove the hand pies from the freezer, and place into the oven to bake for 20 minutes, or until golden brown.