In a food processor or mixer, pulse or mix together cream cheese, butter, flour, cocoa powder & 2 tablespoons brown sugar. Transfer to a bowl. Refrigerate 1 hour or until chilled.
Using a small, spring-loaded cookie scoop, divide dough into 24 balls; place 1 piece in each well of a 24-cup miniature muffin pan. Using your fingers, gently press into bottoms and up sides of muffin tin wells to form shells. Set aside.
In a medium bowl, beat together egg, vanilla and ¾ cup brown sugar until well combined. Stir in nuts. Spoon the egg mixture into the pastry shells, filling each shell about ¾ full.
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Bake & enjoy!