Preheat oven to 350 degrees.

Spray a 10" x 2" tart pan or cookie sheet with cooking spray.

Whisk together flour, pecans, chocolate chips, cornstarch, cinnamon, and salt in a medium mixing bowl. Set aside.

In a large mixing bowl, cream butter and brown sugar until mixture is fluffy, about five minutes. If using a stand mixer, use the whisk attachment to cream butter and brown sugar, then switch to the paddle attachment.

Add half of the flour and beat on low until flour is combined. Mix in remaining flour and continue to stir until incorporated.

Spread dough evenly on the bottom and up the sides if using a tart pan or pat into an 11-inch wide circle on a cookie sheet.

Bake for 20-25 minutes, until the edges begin to turn brown and the center starts to feel firm. Allow to cool completely before applying the toppings.

Whisk together preserves and orange juice. Bring to a boil in a small pot over medium high heat. Boil one minute until glaze begins to thicken. Remove from heat and allow to cool.

Mix together marscapone, powdered sugar, and vanilla until fluffy, about 1 minute. Do not over mix or the spread will separate.

Spread marscapone mixture over the cooled cookie crust.

Add sliced strawberries to glaze and stir to combine. Spread glazed strawberries over marscapone.

Allow to refrigerate for 1 hour.