Preheat your oven to 350°F and prepare a baking sheet by lining it with parchment paper. In a large mixing bowl, combine the brown sugar and cream cheese. Pour in the melted butter while still warm and whisk thoroughly until the mixture is smooth and unified. Incorporate the egg, maple syrup, and maple extract into the mixture, whisking for roughly one minute to blend. Sift in the flour along with the baking soda, baking powder, and cinnamon, and stir the mixture with a rubber spatula until no dry streaks remain. Gently fold the chopped pecans into the dough. In a separate small bowl, blend together the powdered sugar and cinnamon for the coating. Use a cookie scoop to portion the dough evenly (either #40 or #50 scoop recommended), shaping each scoop into a ball. Roll each dough ball in the cinnamon-sugar mixture before arranging them on the prepared baking sheet, ensuring they are spaced approximately two inches apart. Bake in the preheated oven for 11 to 13 minutes, or until the cookies are set and lightly golden around the edges.