Spray a 9 x 5-inch loaf pan with baking spray then wipe out excess.
Whisk the flour and salt together and set aside.
Stir together the cocoa powder and chocolate in a medium microwave-safe mixing bowl.
Pour Hazelnut and Vanilla flavored creamers into a microwave-safe bowl.
Heat on high power for 45 seconds.
Pour over top of the chocolate and stir until combined.
Heat for 20 seconds on high in the microwave then stir.
Let cool for 5 minutes.
Pour cooled chocolate, softened butter, granulated sugar, and brown sugar into the bowl of a stand mixer or large mixing bowl.
Beat using a paddle attachment for 2-3 minutes until it becomes lighter in color and fluffy.
Continue mixing, adding one egg at a time, until each incorporates into the batter.
Store the leftover chocolate hazelnut pound cake in an airtight container at room temperature for up to 5 days.
Chocolate Hazelnut Pound Cake https://hungryhappenings.com/chocolate-hazelnut-pound-cake-recipe/