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 repared 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. Add cornstarch and 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.