In a food processor, add the flour, cocoa, sugar, salt, and butter, and pulse until you get a crumb texture. Add one tablespoon of the cold water at a time, pulsing after each addition, until you get large clumps and that the dough resembles coarse wet sand. Shape into a flat disc, wrap into plastic wrap, and refrigerate for at least 30 minutes.

Preheat oven to 350°F. Halve pears, leaving the stems on. Scoop out the seeds and make a small hole (a melon baller works best). Place the pears halves, face down, on a parchment-lined baking sheet.

Roll out pie the pie dough until a 1/4" thick and divide into squares large enough to cover each pear half. Place on top of each pear half and shape into place. Cut any excess around the pears with a small knife. Cut small slits into the pie crust and the pears with the tip of the knife.

Bake for about 20-30 minutes, or until the crust is golden and that you see juice bubbling out from pears. Let cool.

Heat milk in the microwave until very warm with the sprig of rosemary cut into smaller sections, leave on the counter to steep for 10 minutes. Strain out the rosemary. In a small bowl, stir the sugar and enough milk together until smooth, adding just enough milk to achieve a drizzle consistency.

Flip the pears and fill the cavities with 2 tablespoons of sweetened ricotta and drizzle with the rosemary icing.