Using scissors, cut the dough into small pieces to manage better.
Mix the butter into the vermicelli. Mix really well so that the dough combines well together.
Then divide into two equal parts.
Butter two equal sided baking pans (round) - line them with butter.
Divide the dough equally into the two buttered trays. Press the mixture flat and layer each pan. Tightly press the layer so it is combined and fills each pan.
Bake in 180 degrees (preheated) 30 minutes until golden and hard, Remove it and put it aside to cool.
Meanwhile whip up the whipping cream until it has stiff peaks and keep aside in the fridge.
For the mascarpone, whip it in a bowl until it is creamy and smooth and keep it in the fridge.
Use 6 Kitkat bars and place them in a bowl and immerse it inside a pot of boiling water (bain marie) - melt the chocolate.
Once melted, use a hand blender or food processor - blitz the chocolate until smooth consistency.
Add the mascarpone to the whipping cream and mix it together followed by the cooled down blitzed chocolate and mix together.
Save around 1 1/2 cup of the creamy chocolate filling to use for piping later.
On your serving plate place one layer of the baked kunafa And spread the chocolate cream that's not in the piping bag, all over the kunafa until flat and smooth.
Add 1 pack of 4 finger Kitkat bar ( chilled in the fridge) into to a zip lock bag and crush it using a rolling pin until you have Kitkat crumbs - put aside 2 tablespoons on the side for decorating.
Using the piping bag cream now, go around the edges of the kunafa on both the top and bottom layers and place the cream, all around.
Chop the extra Kitkat bars for decorating in half. And stick the halves all around the edges of your kunafa using the piped cream as your glue.
Using the piping bag to draw a moon on the top and fill in the moon with the cream. Sprinkle chopped hazelnuts with the leftover Kitkat crumbs and rose buds over the created moon.