Chocolate Cheese Eclairs

3/4 cup plus 2 tablespoons all-purpose flour
2 tablespoons cocoa
1 tablespoon sugar
1 cup water
1/2 cup margarine or butter
4 eggs
Chocolate Cheese Filling -- (recipe follows)
Cocoa Glaze -- (recipe follows)

Chocolate Cheese Filling:
1/4 cup semisweet chocolate chips
1 (3 ounce) package cream cheese -- softened
1/3 cup packed brown sugar
1/4 cup milk
1/2 teaspoon vanilla
1 cup chilled whipping (heavy) cream

Cocoa Glaze:
1 cup powdered sugar
2 tablespoons cocoa
2 tablespoons milk

Heat oven to 400º. Mix flour, cocoa and sugar. Heat water and margarine in 3-quart saucepan to a rolling boil. Stir in flour mixture. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Beat in eggs; continue beating until smooth. Drop dough by about 1/4 cupfuls 3 inches apart onto ungreased cookie sheet. With spatula, shape each into finger 4 1/2 inches long and 1 1/2 inches wide.

Bake until puffed and darker brown on top, 35 to 40 minutes; cool.

Cut off tops; pull out any filaments of soft dough. Fill eclairs with
Chocolate Cheese Filling; replace tops. Spread with Cocoa Glaze just before serving. Refrigerate any remaining eclairs.

Chocolate Cheese Filling:
Heat chocolate chips in small heavy saucepan over low heat, stirring occasionally, until melted; cool. Beat cream cheese, sugar, milk and vanilla until smooth and creamy. Stir in chocolate. Beat whipping cream in chilled bowl until soft peaks form. Fold in chocolate mixture.

Cocoa Glaze:
Mix powdered sugar and cocoa. Stir in milk until smooth. If necessary, stir in additional milk, 1/2 teaspoon at a time, until of desired consistency.