Using an electric hand mixer or an electric stand mixer fitted with the paddle attachment; beat the cream cheese for about a minute until soft and fluffy. Scrape down the sides, and then add the butter. Beat until thoroughly combined.

Add brown sugar and molasses to the bowl. Beat until evenly combined.

With the mixer on low, slowly add in the salt, powdered sugar, and vanilla. Beat until just about incorporated. Scrape down the sides. Beat together on medium speed until all the powdered sugar has been incorporated. Set the bowl in the refrigerator until ready to use.

To make the crepe batter, first heat the butter in a medium saucepan over medium heat. Stir the butter until it foams, crackels, and then browns. Be sure to watch carefully, as you want to remove it from the pan before it gets too dark. Add the brown butter to a small bowl to cool while you gather the other ingredients.

When the butter has become lukewarm, add it along with the milk, eggs, flour, salt, cinnamon, and granulated sugar to a blender. Pulse a few times until smooth and evenly combined. Keep cover on and refrigerate for at least an hour.

Heat a medium (9-inch) skillet over medium/high heat. Once the pan is heated, coat pan lightly with butter. Pour ¼ cup of batter into the pan. Swirl it gently yet quickly around the pan until it coats the bottom. Do not disturb the crepe while it cooks, close to 2 minutes. The edges will start to golden and little bubbles will form when it is ready to be flipped. Gently lift one side of the crepe with a rubber spatula. Move it towards the edge of the pan. Gently fold the crepe forward on to the spatula and then flip it over. Cook on the second side for another 10 seconds. The first two will probably be failures; it is ok. You will get in a rhythm after that.

Add the cooked crepe to a paper towel lined plate to cool. It is ok to stack them until all crepes are made. Let the bowl of frosting come up to room temperature while you make the rest of the crepes.

When the crepes are all made, start to assemble the cake. Flip the pile of crepes over. Place the first crepe on your cake stand or plate. Cover with ¼ cup of frosting. Spread out in one even layer. Repeat with all remaining crepes except the last one and then place cake in the refrigerator until you are ready with the chocolate topping.

To make the topping, heat the cream and liquor to a simmer in a small saucepan. Add the chocolate chips to a heatproof mixing bowl. Pour the cream mixture over the chocolate. Let it stand for a minute, then stir until smooth. If it is too thick, heat a little bit of water in the previously used saucepan until it boils. Place the bowl with the chocolate over it and stir until it thins out a bit.

Remove the chilled crepe cake from the refrigerator; pour the chocolate topping over the top. Use a spatula to spread the chocolate around the top crepe, gently placing some of the topping over the edges in some spots. Top with some nuts or a dusting of powdered sugar. Chill cake in the refrigerator until ready to serve.