In a large bowl with an electric hand mixer, beat 1 cup butter with 1 cup sugar on high speed 2-3 minutes until light and fluffy. Beat in eggs one at a time, then beat in 1 teaspoon vanilla.

In a separate large bowl, whisk together flour, baking powder and 3/4 teaspoon salt. Stir dry ingredients into wet ingredients until just combined. Gently stir in 1 cup chocolate chips until just combined.

Pour and spread batter evenly into prepared loaf pan. Bake 1 hour to 1 hour 10 minutes until a toothpick inserted in the center comes out clean. Cool 10 minutes in pan, then lift cake from pan using parchment as handles; transfer to a cooling rack to cool completely.

Meanwhile, make the cookie dough: In a large bowl with an electric hand mixer, beat together 1 cup butter, 1 cup brown sugar and 2 teaspoons vanilla on medium speed 1-2 minutes until light and fluffy. Use a spatula or wooden spoon to stir in almond flour and 1/4 teaspoon salt. Stir in 1 cup mini chocolate chips until just combined.

Use a sharp serrated knife to slice fully cooled pound cake lengthwise into thirds. Place bottom layer in loaf pan; spread half of the cookie dough on top in an even layer. Place middle layer on top of cookie dough; spread remaining half of cookie dough on top in an even layer. Place top layer on top of cookie dough. Cover and refrigerate until firm, at least 1 hour.

Make the chocolate ganache topping: In a small saucepan over low heat, heat heavy cream until it just begins to simmer. Place 1/3 cup chocolate chips into a heatproof bowl; pour hot heavy cream over top. Do not stir. Let stand 3 minutes, then stir mixture until smooth.

Remove chilled pound cake from loaf pan; transfer to a plate or cooling rack. Drizzle chocolate mixture over top of cake. Sprinkle with 2 tablespoons mini chocolate chips. Return to refrigerator and chill until topping is set, about 1 hour.