In a bowl, weigh or measure the sugar and set aside. In another bowl, weigh or measure the flour, cocoa powder, baking powder, salt, and run a whisk through to blend.
In a stand or hand-held mixer bowl, add the cream cheese and butter. Turn your mixer to a medium speed for about 3 minutes. If your butter and cream cheese are still really cold and hard, gradually increase the speed of your mixer. This will take longer to blend the two ingredients. Add the sugar and blend for another 2 minutes. Stop and scrape down your bowl and across the bottom. Turn the mixer back on to medium-low speed and add the vanilla extract. Break one of the eggs into a bowl (to make sure you do not have any eggshells) and add it to the cookie batter, after being incorporated; repeat with the second egg.
I scrape down the sides again and turn the mixer back on to a low speed before gradually adding the flour mixture. Blend till incorporated, then add the caramel and pecan bits. You want to get the caramel and pecan bits as evenly throughout the cookie dough as possible. You may have to mix a little by hand to ensure evenness. Cover loosely with plastic wrap and refrigerate for 30 minutes.
Preheat the oven to 350°, and line 2 cookie sheet pans with parchment paper. Taking a medium cookie scoop and scoop out 12 mounds onto one of the cookie sheet pans. Take 1 pecan half and push it down on the top of each cookie mound. Bake for 10-12 minutes. After you pull the cookies out of the oven, take a butter knife and gently push any caramel that has spread out back to the cookie. Leave the cookies on the pan for at least 5 minutes before moving them to a cooling rack. This recipe makes about 2-½ dozen!