Preheat oven to 375° F. Lightly grease a 9-inch-round cake pan. Melt 1/4 cup butter in small, microwave-safe dish until just melted and set aside. Combine 2/3 cup granulated sugar and cinnamon in another small bowl, set aside.

In a mixing bowl combine flour, 1/4 cup granulated sugar, baking powder and salt. Using pastry blender cut in 1/3 cup cold butter until mixture resembles coarse crumbs. Stir in chocolate chips. Add milk and buttery sweet dough bakery emulsion and stir until dough holds its shape. Transfer dough to lightly floured board. Knead dough 8 - 10 times and form into a ball, flatten to about 1-inch thick. Cut into 4 wedges and then cut each wedge into four equal pieces. You should have 16 pieces. Roll each piece into a ball.

Roll each ball in melted butter and then in cinnamon-sugar mixture. Arrange in prepared pan.

Bake for 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool for 10 minutes on wire rack. Carefully invert onto wire rack. Cool slightly. Invert again onto serving platter. Drizzle with chocolate glaze. Serve warm.

FOR GLAZE: Combine all glaze ingredients in small bowl stirring until smooth and drizzling consistency. Drizzle over warm coffee cake.