Begin by preheating the oven to 350 degrees. Next, follow the chocolate cake instructions on the box, incorporating cinnamon for an added touch. Set aside the cake mixture after mixing well.

For the flan, whisk together eggs, evaporated milk, condensed milk, vanilla, and tequila in a spacious bowl. Set this mixture aside.

Grease a 10-inch Bundt pan with your preferred non-stick spray, ensuring thorough coverage. Spread 1/2 cup of dulce de leche at the pan's base. Gently pour the cake mix atop the dulce de leche.

With caution, pour the flan mixture over the cake mixture (they'll naturally separate during baking).

Wrap the pan with tin foil and place it within a larger roasting pan. Add an inch of hot water to the roasting pan for a water bath. Bake in the oven for approximately 1 hour, or until the cake portion passes the toothpick test.

Finish the Chocoflan by adding more dulce de leche drizzled on top and sprinkle chopped pecans