In a small mixing bowl, whip together the cream cheese, powdered sugar, caramel sauce, and kosher salt until light and fluffy, then spoon the mixture into a small decorating bag. In another small decorating bag, place the 1/2 cup of chocolate hazelnut spread. Flatten out each bag and place them on top of each other, then snip off about 1" of the bags. Place the two flattened bags inside another decorating bag fitted with a large Wilton tip (like 1M). Squeeze the bag just enough so both of the fillings are coming out at the same time. (For detailed directions with pictures on this process, check out
this post.)