Preheat oven to 350 degrees. Spray 3 (9-inch) cake pans with nonstick baking spray with flour.

In a large bowl, beat butter and sugars at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition.

In a medium bowl, combine flour, cocoa powder, baking powder, and salt. Gradually add flour mixture to butter mixture, alternately with half-and-half, beginning and ending with flour mixture. Add melted chocolate, beating to combine. Spoon batter into prepared pans. Bake for 18 to 22 minutes or until a wooden pick inserted in centers comes out clean. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks.

Spread Coconut Pecan Icing between layers and on top of cake. Garnish with pecan halves and caramel topping, if desired.