Beat oil, margarine, sugar and vanilla in the bowl of an electric mixer.

Add eggs one at a time. Mix until combined.

Add flour and baking powder, alternating with the orange juice. Beat until combined, scraping the sides of the bowl if necessary.

Fold in chocolate chips.

Wrap dough in plastic and refrigerate for 30 minutes.

Preheat oven to 375 degrees Fahrenheit.

Line two sheet pans with Gefen Parchment Paper or silicone mats.

Working with half the dough, roll out to 1/4-inch thickness on a lightly-floured surface. Using a two and a half- to three-inch round  cutter, cut rounds. Place one heaping teaspoon of Belgian Chocolate Filling in the center of each circle.

To form hamantasch, lift three edges of the circle toward the filling and fold or pinch each corner tightly. Place two inches apart on an ungreased cookie sheet.   

Repeat with remaining dough.

Bake hamantaschen for 18 to 20 minutes or until the edges are firm. Cool slightly and remove from cookie sheet to cool on a wire rack.

Store at room temperature for a week or freeze in an airtight container.