In the bowl of a stand mixer, proof the yeast by combining with sugar and water. Let it stand about 5 minutes, until it's bubbly.

Add wet ingredients (honey, molasses, and butter) and mix to combine. Add salt, cocoa, and 1 cup of flour and mix. Continuing adding flour 1 cup at a time until it's all mixed in, then knead the dough (either with the mixer on medium or by hand) for 10 minutes, dusting with extra flour as needed to prevent sticking.

Place the dough in a greased bowl, cover it with a dish towel, and let it rise in a warm place for about an hour, until doubled in size. Prepare a large sheet pan by lining with parchment paper and set aside.

Once the dough has doubled, divide it into six equal pieces and form into small loaves. Place the six loaves onto the prepared pan, cover with a dish towel, and let rise for another hour, until doubled in size.

Preheat oven to 350°. Bake loaves for 35 minutes, then let them cool for about 10 minutes before serving. Cool completely before storing. Can be kept in an airtight container for up to a week.