Weigh or measure the sugar and set it aside. In another bowl, weigh or measure the flour, unsweetened cocoa powder, salt, baking soda, and whisk until blended. Making sure the bottom of the bowl mixes through the cocoa powder.
In a stand or hand-held mixer, add the cream cheese and butter and mix on medium speed for 2 minutes or completely blended through. Add the sugar and mix on medium speed for another 2 minutes. It should look smooth in texture and a little thin. I turn off the mixer and scrape down the sides and across the bottom and blend for another 30 sec. Add one egg at a time, then add the vanilla extract. I make sure all of these ingredients are mixed by scraping down the sides and bottom again. Turn the mixer down to low speed and add the flour mixture. Mix till all the flour is incorporated. Finally, add the espresso chips, cinnamon chips, chopped hazelnuts, and blend through. Cover lightly and refrigerate for half an hour.
Preheat the oven to 350° while you get the cookies ready for the oven. Using a medium cookie scoop, I add 12 scoops to a parchment-lined cookie sheet pan. Bake for 10-12 minutes. They will be soft to the touch but leave them on the cookie pan for 5 minutes after pulling the pan from the oven. This gives the cookie time to finish baking. After they completely cool, sprinkle some powdered sugar on top. This recipe made 30 cookies.