I had to do some reading on this one. There are a lot of answers.
1- You should find a better recipe. Chocolate spread recipes I have used come in one of two styles.
The water in your recipe seems to be a problem. The nutella style that uses fat, sugar, and chocolate. These will not really dry out. Sometimes the oil will separate a little and will need to be mixed back in. I would group frostings in this group although, of course, they contain far more sugar.
See this recipe:
Thick chocolate candy. AKA fudge. These contain water but the sugar and water are cooked together into a syrup so the water is not able to immediately dry out. They will crystallize if they are badly handled- many recipes contain a little corn syrup to prevent this. This does not seem to be what you are trying to make.
2- Store your concoction in a lidded container that isn't too much larger than your sauce. I use mason jars to store mine. Alternatively you can push plastic wrap down onto the surface of the spread.
3- Refrigeration. Recipes that don't contain dairy don't need to be refrigerated and in fact shouldn't be because it causes them to harden.
4- Adding water to melted chocolate is only a problem when dealing with chocolate that is dry and meant to solidify such as a molded chocolate. In such a case even a drop of water will cause seizing. In this case where there is already quite a bit of water in the recipe seizing is not a risk and you shouldn't have any problem mixing a tiny bit back in. Do not add water to the nutella-like spread recipes. They do not contain water and it will not mix in.
I can't tell from your description what is causing your sauce to harden- it could be drying out, separating, or crystallizing. Any of these will be solved by reheating and thoroughly stirring. Although water could be added to restore dried syrup I think you will get better results by switching to a recipe that uses fat in place of the water.