1. Coat baking sheet with nonstick cooking spray. In top of double boiler, combine all ingredients. Over simmering water, stir until chocolate is melted and mixture is smooth, about 10 minutes.
2. Spread chocolate mixture onto prepared baking sheet, about 1/3 inch thick. Let stand 5 minutes. Using a 1-1/2-inch round Hanukkah cookie cutter, cut out gelt. Place on waxed-paper-lined baking sheet. Refrigerate at least 15 minutes or until serving time.