Preheat the oven to 350 F (180 C)

For the paste:
Mix the flour, baking powder, salt, and nutmeg.
Incorporate the butter pieces until the texture is slightly coarser than that of cornmeal.
Whisk the maple syrup, cream, and vanilla, and add all the ingredients to the flour mixture at once.
Stir just to combine the ingredients. Give the mixture the shape of a disk and refrigerate while preparing the rolled cookie filling.

Rolled Cookie Filling:
Mix the butter, brown sugar, cinnamon, and brandy until the mixture is homogeneous. Reserve.

On a lightly floured surface, roll out the cookie paste into a rectangle of 12″ x 18″ (30 cm x 45 cm) and 1/2 ” (1 cm) thick.

Spread the rolled cookie filling evenly over the cookie paste and cut the irregularities.
Roll the cookie paste into a log starting from one of the longest sides to create a rolled log.
Refrigerate while preparing the fruit filling.

For the fruit filling:
Mix the apricots in a bowl with the brown sugar, brandy, flour, and vanilla.
Pour the fruit into 8 1-cup (250 ml) ramekins or a 8-cup (2 liters) baking dish.

Remove the cookie paste from the refrigerator and cut it into 1 ” (2.5 cm) thick slices.

Place the slices of rolled cake over the fruit, leaving about 1/4 ” (5 mm) between each one (if you put them in a large dish) to account for expansion during cooking.
Brush the slices of rolled cake with beaten egg and bake for 50 to 60 minutes, until the pandowdy is a uniform golden brown.

For the chocolate sauce:
Heat the cream until it barely simmers, pour it over the chopped chocolate, and let it rest for 30 seconds.
Stir gently with a spoon and incorporate the cinnamon.
The sauce can be prepared in advance, refrigerated, and reheated at the time of serving.
Serve the pandowdy warm on a plate and topped with warm chocolate sauce.