Generously grease a 10-inch fluted tube (Bundt) pan.
Combine 2 cups of flour, cocoa powder, and the yeast; set aside. In a medium pan whisk together the milk, butter, maple syrup, and salt and heat until warm, and butter almost melts. Pour the milk mixture into flour mixture; add the egg. Beat with a mixer on medium for about 3 minutes. Add in the flour, reserving a tiny bit for kneading the dough, and mix until combined.
Turn the dough out onto a lightly floured board. Knead in (3 to 5 minutes total) the remaining flour to make a soft dough that is smooth and elastic. Shape dough into a ball. Place in a lightly greased bowl; turn to grease surface of dough. Cover; let rise in a warm place until double in size (about 1 hour).
While the dough is rising, bring heavy cream to boiling in a medium pan; reduce heat. Boil gently, uncovered, 12 to 14 minutes or until reduced to 1/2 cup; stir occasionally. Stir in 1 Tbsp. butter. Cool 10 minutes.
Gradually whisk in the maple syrup.
Make the drizzle:
Next, remove 3 Tbsp. of the syrup mixture and set aside for the icing. Add to a small bowl and stir in the powdered sugar and enough milk to make a thick drizzling; set aside.
In another small bowl, combine the granulated sugar, cinnamon, and cardamom.
Prepare the dough:
Punch dough down and turn it out onto a lightly floured board. Divide the dough into quarters. Cover and let it rest 10 minutes.
Roll each piece of dough into a rope about 18 inches long. Cut ropes into 1-inch pieces. Roll each piece in sugar-cinnamon mixture. Spoon half of the remaining cooled syrup mixture into the bottom of prepared Bundt pan. Sprinkle with pecans. Arrange half the dough pieces in pan on top of pecans. Sprinkle with half of the remaining sugar-cinnamon mixture. Drizzle remaining syrup mixture over dough pieces in pan. Repeat the process again with remaining dough pieces, sprinkling with remaining sugar-cinnamon mixture. Cover and let rise in a warm place until nearly double in size (30 to 45 minutes). IF YOU ARE MAKING AHEAD, STOP HERE.
Bake the bread:
Preheat oven to 350°F.
Bake 40 to 45 minutes. Cool in pan for 5 minutes, and then with a knife, loosen the sides and center and invert onto a serving platter. The bread will be nice and gooey. Spoon any syrup and nuts that remain in pan on top of the bread. Cool about 30 minutes. Drizzle with the maple icing before serving.
To Make Ahead:
Make the full recipe right up until baking it.
Cover with plastic wrap and refrigerate 8-24 hours.
Before baking, remove pan from refrigerator and let sit out on the counter (keep the plastic wrap on), for 1-2 hours.