Mix dates, oil, sesame seeds, and cinnamon or cardamom to a paste.
Shape into small balls the size of hazelnuts.
Mix walnuts or pistachios with sugar and rose water.
Place butter and milk in a saucepan over medium heat, bring to a boil.
Mix flour, semolina and sugar in a large bowl.
Pour hot milk mixture over flour mixture, stirring with a wooden spoon until cool.
Add orange blossom water and rub with your fingertips until fully incorporated.
Cover with kitchen towel and let set for at least 3 hours (or preferably overnight).
Preheat oven to 180°C (350°F).
Knead dough by hand for 5 minutes until soft and pliable.
Shape dough into walnut-size balls. Press thumb into balls to make cups.
Fill cups with dates or a generous teaspoon of nut filling.
Mold dough over filling, pressing seams to seal.
Shape into discs, press into decorated molds (see photo above), tapping them out onto a work surface.
Arrange on a baking sheet, Bake on middle rack of oven for 25 minutes, or until golden.
Place Hershey’s dark chocolate chips in a double boiler till it melt, set aside and let cool.
Dip Ma’moul in melted chocolate, set on a rack with parchment paper underneath.
Sprinkle with powdered sugar (if desired), arrange on a serving plate.