One opinion: these GF recipes have complicated relations of flour and moisture (different from wheat flour), and usually have been tested multiple times for good results. Replacing the flour and getting a new perfect flour-moisture relationship is not easy, even for an expert baker.
I'm an experienced but not expert baker, and when faced with this problem I default to another tested recipe.
In this case, you could make a reliable AP flour hamentaschen dough (from a recipe you know, or a cook/chef whose recipes please you) and use Alice Medrich's chocolate filling, to get her taste in your chocolate pastries.
FYI two reliable hamentaschen recipes from:
1) Toria Avey (formerly known as the Shikse in the Kitchen)
https://toriavey.com/how-to/how-to-make-perfect-hamantaschen/
2) Joan Nathan (award-winning food journalist and cookbook author)
https://food52.com/recipes/20810-joan-nathan-s-chosen-hamantaschen
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I'm an experienced but not expert baker, and when faced with this problem I default to another tested recipe.
In this case, you could make a reliable AP flour hamentaschen dough (from a recipe you know, or a cook/chef whose recipes please you) and use Alice Medrich's chocolate filling, to get her taste in your chocolate pastries.
FYI two reliable hamentaschen recipes from:
1) Toria Avey (formerly known as the Shikse in the Kitchen)
https://toriavey.com/how-to/how-to-make-perfect-hamantaschen/
2) Joan Nathan (award-winning food journalist and cookbook author)
https://food52.com/recipes/20810-joan-nathan-s-chosen-hamantaschen