Cream the butter and sugar until light and fluffy.
Add the flour, cocoa powder and salt and mix until just combined.Mix in the egg yolks and vanilla extract.Mix in the egg yolks, vanilla, and almond extract.
Add the flour and salt and mix until just combined.
Roll into 1-inch balls, roll each in chopped pecans, then press a thumbprint into each.Chill the dough for 15-20 minutes.
Roll into 1-inch balls and press a thumbprint into each.
Bake at 350°F (175°C) for 10-12 minutes.
Cool completely on the pan or a wire rack.
Fill each indent with caramel and press in chopped pecans.
Drizzle with melted chocolate and let set before serving.
