Preheat the oven 350º F. Butter a Bundt pan.

In a saucepan, over medium heat, melt the butter. Whisk in the brown sugar and cinnamon. Continue cooking for about 4 minutes or until the sauce thickens, stirring frequently.

In small bowl, combine the sugar and cocoa powder.

Remove the biscuits from the can and cut in half. Fold each half biscuit around a half piece of candy. Roll around in your hand to form a ball.

Roll each ball into the sugar and cocoa mixture to generously coat. Begin layering the dough balls in the Bundt pan. After using about half of the ingredients, pour half of the brown sugar sauce over the top of the dish. Evenly sprinkle half of the pecans on top. Continue layering the dough balls until all have been used. Top with the remaining caramel sauce and pecans.

Bake for 40 to 50 minutes or until golden brown on top. Let cool for about 5 minutes. Place a plate over the Bundt pan and invert to release the bread. Serve warm.