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Preheat oven to 300°. In a large bowl, beat egg whites until foamy. Add cream of tartar and salt; beat until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high speed until stiff peaks form, about 6 minutes. Beat in cocoa. Fold in chocolate chips and, if desired, nuts.
Transfer meringue mixture to a pastry bag fitted with a #806 round pastry tip. Pipe 1-in. circles or 1-½-in. hearts 2 in. apart onto parchment-lined baking sheets.
Bake until firm to the touch, 20-25 minutes. Turn off oven (do not open oven door); leave meringues in oven 1 hour. Remove and cool completely on baking sheets. Remove meringues from paper; store in an airtight container at room temperature.