Sift the flour and cocoa together into a medium bowl.

Cream the butter and sugar on medium speed until light and fluffy, about 2 minutes.

Add the vanilla and salt and continue beating until blended and smooth, about 1 minute more.

Add the flour-cocoa mixture and mix on low speed until a soft dough forms, about 1 minute.

Chill the dough in the refrigerator until firm enough to roll into balls, 40 to 60 minutes.

Position a rack in the center of the oven and heat the oven to 350F.

Using your palms, roll heaping teaspoonfuls of the dough into 1-inch balls.

Arrange them 2 inches apart on the lined sheets.

With a lightly floured thumb or index fingertip, press straight down into the middle of each ball almost to the cookie sheet to make a deep well.

(Or use the end of a thick-handled wooden spoon.).

Bake one sheet at a time until the tops of the cookies look dry, 8 to 9 minutes.

Gently redefine the indentations with the end of a wooden spoon.

Let the cookies cool on the sheet for 5 minutes and then let them cool completely on racks.

While cooling, mix the cream cheese and confectioner's sugar together until fluffy with a whipped look.

When cookies are completely cooled use a spoon to fill the indentation and spread out.

Do not overfill.

Bake for 5 more mintues in the oven to set it.

Melt the caramel as directed on the package and use a spoon to put a dollop of caramel on top of the cookie.

Quickly top with chopped nuts and let cool.

Keep cool.