Preheat your oven to 350°F and place a rack in the center.
Grease a bundt pan with butter or baking spray.
To make the monkey bread, combine the sugar with the orange zest and stir them together until the sugar smells like the orange. Take a quarter cup of the mix and, in a small bowl, stir in the cocoa powder. Place another ¼ cup of the orange sugar in another small bowl.
Cut all of the biscuits dough pieces in half, then slightly flatten each half and wrap it around 2-3 chocolate chips. Pinch the edges together until they are sealed very well. Roll half of them in the plain orange sugar, and half of them in the sugar mixed with cocoa powder. Place the sugar coated balls in the greased bundt pan, mixing them together.
In a medium-sized saucepan, melt the butter over medium heat. Add in the rest of the orange sugar, orange juice, and vanilla extract. Stir until the sugar has dissolved and the mixture is just beginning to bubble, then pour it immediately over the rolls.
At this point, you can either bake it right away, or cover the pan with plastic wrap and refrigerate it overnight. If you are baking immediately, cook for 25-30 minutes, or until the rolls on top are a deep golden brown. You may want to take a couple of forks and gently separate a few of the pieces to make sure that the biscuits in the middle aren’t doughy.
If you choose to refrigerate it overnight, let it sit on the counter for 15-20 minutes to allow it to come to room temperature, then bake as directed. It may need a few extra minutes in the oven.
Allow the monkey bread to sit in the pan for about 30 minutes to allow the sauce to set. Once it has cooled some, place a plate with a rim upside down on the top of your pan, then flip it over quickly. Remove the pan from the monkey bread—there will be some extra sauce in the bottom of the plate.