Preheat oven to 350 degrees and grease an 11×7 rectangular baking pan.
In a medium mixing bowl, stir together flour, soda, and salt in a small bowl. Set aside.
In a double boiler, melt sugar, maple syrup, butter and chocolate chips.
When this mixture is melted, allow it to cool a little, then add the egg, both extracts, and chopped nuts.
Add this mixture to the dry ingredients and stir until combined.
Pour batter into the prepared baking dish and bake for 20 minutes or until the edges begin to turn crispy and a toothpick inserted in the center comes out clean.
Allow to cool for 5 or so minutes. Spread on the ganache and top with toasted pecans.
Place chocolate in a heat-safe bowl and set aside.
In a saucepan over medium heat, bringing the heavy cream to a boil. Stir in the hot cocoa mix.
Pour the hot cream over the semi-sweet chocolate chips and let it sit for 3 minutes.
Then, stir until the chocolate chips are melted and the ganache is smooth.