Preheat oven to 350 degrees

In the bowl of an electric mixer, stir the flour, cocoa powder, baking soda, baking powder, sugar and salt until combined.

In a small bowl, whisk together the eggs and vanilla. Add the egg mixture to the dry ingredients and beat until a dough has formed.

Turn the dough out onto a lightly floured surface and form into a ball. Divide the ball in half and form each half into a log measuring approximately 12 inches long and 2 inches wide. Place the logs on a baking sheet lined with parchment and lightly floured about 3 inches apart.

Bake the dough on the middle rack for 40 minutes or until they are firm all over. Remove the logs from the oven and let cool for a few minutes.

On a cutting board, slice the logs on a diagonal about 1/2 inch thick. Place the slices back on the baking sheet and bake them for 10 minutes on each side or until golden.

Place the caramels and half and half in a microwave safe bowl. Melt the caramels and the half and half in the microwave at 30 second intervals until melted and smooth.

Cool the biscotti to room temperature and then, using a pastry bag or ziplock bag with the tip cut off, drizzle the caramel and melted chocolate all over the biscotti. Immediately sprinkle with the chopped pecans.

Allow to cool so the caramel and chocolate sets and the nuts adhere. Store in an airtight container.