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Preheat oven to 350 F. Line a 9 x 13-inch baking pan with nonstick
foil.
Whisk together flour, sugar, and cinnamon until evenly mixed. Cut
in butter with a dinner fork until mixture is the texture of large
crumbs. Remove 1 cup and reserve for topping. Press remaining
crumbs into the bottom of the prepared baking pan with a spatula
or your fingers to make a smooth even layer. Bake 15 minutes.
Meanwhile, place thawed raspberries with syrup and orange juice
into a small saucepan.
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Add cornstarch and confectioner's sugar. Heat, stirring constantly,
until bubbles begin to form around the edge. Cook for 1 minute,
continuing to stir until thickened. (If you do not want seeds, strain
now.) Let cool for 10 minutes. Sprinkle miniature chocolate chips
evenly over the bottom crust. Carefully spoon the raspberries evely
over the chocolate chips. Sprinkle reserved dough crumbles over
the top. Bake an additional 20 minutes. Cool to room temperature,
then refrigerate for 1 hour to set chocolate. Cut into 24 squares,
then cut each square, corner to corner, into triangles. Serve at room
temperature.
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