Line three baking sheets with parchment paper and set them aside.

In the bowl of a stand mixer equipped with a paddle attachment, cream the butter and cream cheese on high until smooth.

Add sugar, egg, and vanilla; mix until just combined, making sure to stop the mixer at least once to scrape the sides and bottom of the bowl.

Add the flour, salt, and baking soda to the mixing bowl and mix until thoroughly combined.

Place the bowl with the dough in it into the refrigerator for 20 minutes.

Remove the dough from the refrigerator and preheat your oven to 350°F.

Using a 1.5 tablespoon cookie scoop, scoop out even balls of dough and place about 2 inches apart on the baking sheets. Flatten the balls into about a 1-inch-tall disc.

Bake for 10-12 minutes or until golden brown.

Remove the cookies from the oven and transfer them to a wire rack to cool while you make the caramel and chocolate ganache.

In a medium microwave-safe bowl, add the caramel and heavy cream and heat in 30-second increments, stirring in between, until the caramel is melted and smooth. Spoon about 1/2 to 1 tablespoon of the caramel on top of each cookie and smooth.

Place the cookies in the refrigerator while you make the chocolate ganache.

In a microwave-safe bowl, add the chopped chocolate and heavy cream and heat in 30-second increments, stirring in between, until the chocolate is melted and smooth. Spoon 1/2 to 1 tablespoon of the chocolate on top of each cookie and smooth.

Chill the cookies until the chocolate is set.