PREPARATION:

1. Preheat oven 350°F.
2. Place pecans in small resealable bag. Using meat mallet or rolling pin, finely crush pecans. Place pecans in small skillet over medium high heat; toast pecans 1-1/2 minutes or until browned, stirring constantly. Remove from heat and set aside.
3. Beat cream cheese and butter in medium bowl 30 seconds on low speed of electric mixer or until smooth. Add egg; beat on medium speed until well blended. Add cake mix; beat at low speed 2 minutes until mixture is smooth and resembles thick cookie dough. Stir in pecans.
4. Shape dough into 1-inch balls; spray palms lightly with cooking spray, if necessary, to make handling easier. Place balls 1 inch apart on ungreased cookie sheets.
5. Bake 8 minutes. (Cookies will appear undercooked.) Cool on cookie sheets 5 minutes. Remove cookies to wire racks; cool completely.
6. Spoon 1 teaspoon chocolate hazelnut spread on top of each cookie; sprinkle with powdered sugar.