Preheat oven to 350°F.
In a mixing bowl, whisk together the flour, baking powder, salt, sugar and cocoa powder. Stir in the melted butter, milk and pecans.
Spread the batter into a greased 1.5 qt casserole dish and set aside.
In another bowl, stir together the sugar, brown sugar and cocoa and sprinkle over the batter.
Stir 1/4 cup of the caramel sauce into the boiling water. Pour the mixture over the topping; do NOT stir.
Bake for 30 minutes or until the top of the cobbler is almost set (it will still be a little jiggly as the bottom will be runny). The cake will rise to the top and a fudgy pudding will form underneath.
Drizzle the remaining caramel on top and sprinkle with additional pecans, if desired.
Serve warm with ice cream or whipped topping.