1. Heat oven to 350°F.
2. Stir together flour, brown sugar and cinnamon in large bowl. Cut in shortening until mixture resembles coarse crumbs. Stir in chopped pecans. Reserve 3/4 cup flour mixture. Press remaining mixture firmly onto bottom of ungreased 9-inch square baking pan. Bake 10 minutes or until lightly browned.
3. Meanwhile, prepare CHOCOLATE ORANGE FILLING; spread over warm crust. Sprinkle with reserved flour mixture. Press pecan halves lightly onto top, if desired. Return to oven. Bake 25 to 30 minutes or until lightly browned. Cool; cut into bars. Cover; refrigerate leftover bars. About 24 bars.
CHOCOLATE ORANGE FILLING
1 package (8 oz.) cream cheese, softened
2/3 cup sugar
1/3 cup HERSHEY'S Cocoa
1/4 cup milk
1 teaspoon vanilla extract
1/4 teaspoon freshly grated orange peel
Beat cream cheese and sugar in medium bowl until fluffy. Add cocoa, milk, egg, vanilla and orange peel; beat until smooth.