Attach bowl to stand mixer and fit mixer with dough hook (you can mix by hand, if you don't have a mixer). Add flours, cocoa powder, sugar, salt, and yeast and mix on low to combine. In a separate bowl, add water, butter, molasses, and honey and whisk together. Add to the flour mixture and mix on low with the dough hook attachment until dough pulls away from the bowl. You may need to add more flour if it's too sticky.
Turn up speed to medium and knead dough for 5 minutes. I like to do this part by hand, instead. If that's what you want to do too, add a little flour to a clean counter and knead dough with the edge of your palms for about 6 minutes. The dough is ready when it's soft and slightly elastic. Place dough ball in a greased bowl and cover with a towel. Let it rise for 1 hour and 30 minutes. It should be double in size.
Punch down risen dough and remove from bowl. Place on clean counter with a little sprinkled flour. Cut dough into 3 even slices. Roll each slice into a log about 9 inches long. Place on a baking sheet lined with parchment paper, with each log about 4 inches apart. Sprinkle each log with rolled oats. Cover and let them rise again for 30 more minutes. Preheat oven to 350 degrees.
Remove towel from logs and bake in preheated oven for 30 minutes, or until browned on top. Remove from oven and serve warm.