About 2 hours prior to serving (or the night before), on the stove or in the microwave, melt the butter or coconut oil and bittersweet chocolate, then add the bourbon and stir until smooth. Roll out the dough onto a floured surface into a 14 x 21 inch rectangle. Using a spatula, spread the melted chocolate evenly over the dough. Allow the chocolate to harden on the dough for 4 (cool kitchen) to 8 (warm kitchen) minutes, then roll up the dough from the long side to make a 21 inch long layered log.
Using a pizza cutter or serrated bread knife, cut the log crosswise in the middle to divide the dough in half. Set one half aside, then cut the other half into halves longitudinally, then cut those halves longitudinally again, so that each half of dough is cut into four equal striped strips. Repeat the longitudinal cutting with the other half of the log.
Next make a simple knot with each of the 8 pieces or stretch each piece out to 12 inches or so for a double knot. Space the rolls widely on a parchment covered sheet, place a few whole pecans on top and cover lightly. Allow the rolls to rise for 1 hour (or refrigerate overnight), then bake for about 28 minutes at 375 F until lightly browned. Serve while warm if possible.