Preheat oven to 375°F (190°C). Divide each package of dough into 24 equal pieces. Flatten each piece on lightly floured surface to about 1/4-in. (5-mm) thickness; onto centre of each piece, spoon 3/4 tsp (4 mL) chocolate-hazelnut spread and 3/4 tsp (4 mL) chopped hazelnuts. Draw up and pinch together dough to seal in filling, creating a small ball. Repeat process to make 48 balls. Set aside.
In small bowl, mix butter, brown sugar and cinnamon. Dip each dough ball into butter mixture, allowing excess to drip off. Place balls in Bundt pan. Drizzle any remaining butter mixture over top.
Bake 40 to 45 min. until top is golden brown and crisp. Cool pan on wire rack 10 min., then invert bread onto serving plate.
Meanwhile, transfer remaining chocolate-hazelnut spread to small re-sealable plastic bag. Microwave 30 sec. on HIGH until spread is melted; cool slightly. Snip off small corner of bag; drizzle warm spread over bread. Sprinkle with remaining chopped hazelnuts. Serve warm.
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