Mix the flour and baking powder together. Add to the squash.
Knead the mixture together until it forms a dough that can be rolled out, and is not too sticky. Add more flour if necessary. Roll out the dough to about a 10-inch circle, between 1/4 and 1/2-inch thick.
Using a 3 1/2 inch round cookie cutter (or the top of a glass), cut out circles of dough. Reroll leftover dough and cut out more circle until you have 12. Prick sopaipillas all the way through with a fork.
Heat the oil in a large, heavy skillet. Fry sopaipillas in batches, until crisp, and drain them on paper towels.
Pour 1 3/4 cup water into a saucepan. Add chancaca/sugar to the pan and heat until it dissolves. Add the cloves, orange peel and cinnamon stick.
Mix 1/4 cup water with the cornstarch until smooth. Pour into the cooking syrup, and cook over low heat for 15 minutes.
Remove the zest and spices, pour the syrup over the sopaipillas and serve.