Preheat an oven to 350°F. Grease an 8×8-inch pan.
Melt the butter and chocolate in a small bowl at 30 second intervals in the microwave until melted.
Thoroughly blend the chocolate and butter together then add in cocoa powder and ½ cup erythritol and continue to blend until smooth.
Add 1 tsp vanilla and 3 eggs. Whisk until incorporated.
Combine the almond flour, baking soda, salt and cinnamon in a small bowl. Add to the chocolate mixture and stir until thickened. Set the brownie mixture aside.
Using a hand blender cream the coconut cream with the rest of erythritol in a small bowl.
Add 1 egg, pumpkin puree, pumpkin spice blend, and 1 tsp vanilla and beat until smooth.
Spread ⅔ of the brownie mixture into the prepared pan. Then pour the coconut cream mixture over the top.
Drop the remaining ⅓ of the brownie batter by spoonfuls over the coconut cream mixture and then take a knife and gently swirl the layers together.
Bake for 30 minutes until a toothpick inserted in the center comes out clean.
Allow to cool before cutting. Best served at room temperature but keep refrigerated in an airtight container for up to 1 week.