In a large bowl, combine the egg, brown sugar, butter, coffee liqueur and vanilla. Combine the flour, cocoa, baking powder, cinnamon and salt; stir into egg mixture until blended. Fold in chips and pecans.
Transfer to a greased 9-in. square baking pan. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
For frosting, in a small bowl, beat the cream cheese, butter and confectioners' sugar until light and fluffy. Add the cinnamon, vanilla and enough milk to achieve desired consistency. Spread over brownies. Store in the refrigerator.