Using back of spoon, create 1 / 2 - inch - deep channel
in center of batter (batter should push up sides of pan slightly).
Working with 1 ramekin at a time, spoon 3/4 teaspoon reserved chocolate mixture into center, pushing teaspoon
toward center of batter.
Using a spoon, make a slight depression in
the center of the batter.
Place one last chocolate dollop in
the center of the batters.
Pour the heavy cream into
the center of the batter.
Press a piece of cream cheese in
the center of batter.
Push a chunk of chocolate in
the center of the batter, making sure it is covered.
Keep the swirl close to
the center of the batter so the mixture doesn't melt off the side of the pancakes.
Pour the batter into a lightly greased loaf pan, then sprinkle some more cranberries and pistachios down
the center of the batter.
Pour into the prepared pan, then sprinkle the remaining 1/4 cup of cranberries, and 1 tablespoon of pistachios down
the center of the batter.
Bake for 25 minutes or until a toothpick inserted into
the center of the batter comes out clean.
Place one frozen cookie dough ball in
the center of each batter filled liner, but do not press down.
Gently place the one tablespoon of nut butter in
the center of the batter, and top with the remaining chocolate cake batter so you can't see the nut butter anymore.
Gently push two pieces of chocolate into
the center of the batter and smooth batter back over the top of the chocolate pieces
Place a tablespoon of filling in
the center of the batter.