In the bowl of your stand mixer, with dough attachment fixed, add the almond milk and yeast. Give it a stir and let stand for about 5 minutes, or until the yeast is foamy. During this 5 minutes, whisk the flour, sugar and salt together in a medium bowl. Once the yeast is foamy, add the egg and the dry ingredients. Mix on low speed for about 2 minutes and then increase the speed to medium and mix for about 6 minutes or until the dough has started to come together and is smooth. Add the butter and mix again for an additional 4 minutes until all of the butter has incorporated and the dough is once again smooth. Remove the bowl from the stand mixer, cover with plastic wrap, and let stand at room temperature for 1 1/2 hours.

On a plate or baking sheet that has been lined with parchment paper, dump the dough. Form the dough into a square, about 1 1/2 inches high. Cover with plastic wrap and place in the refrigerator for at least 12 hours, or overnight.

Once you have chilled the dough, you can now prepare your filling. To a bowl set upon a barely simmering pot of water (double boiler), add the chocolate hazelnut spread, dark chocolate, and butter. Stir often, until the chocolate is melted and the mixture is smooth. Remove from heat and let cool for about 10 minutes. Stir in the cookie crumbs and honey. Set aside.

Spray a 9x5 inch loaf pan with nonstick spray and line with parchment paper, leaving just enough overhang so that it is easy to remove the bread later. Set aside.

Remove your dough from the freezer and transfer it to a work surface. You shouldn't need flour at this point because the dough is oily from the butter, but if you do find that it is sticking, you may add a thin layer. Roll the dough out to a 15x15 inch square. Take filling and spread all but 1/2 cup of it onto the rolled out dough, leaving a 1/2-1 inch border. Roll the dough up tightly from one end until you reach the opposite end to form a tight log.

Cut the log in half crosswise and tug in each end so that it lengthens just a bit, you want each half to be about 8 inches long. Set one half aside, and onto the remaining half, spread the filling on the outside of the log (yes, it will get a little messy). Place the log with the filling on the outside on top of the plain one crosswise to form a "+" shape. Twist to form a spiral, pinching the two ends and place it in the prepared pan. Cover the loaf with a tea towel and put in a warm place to rise for 3-4 hours or until the dough has double in size.

Preheat the oven to 350 degrees F. Bake the bread in the center of the oven for 40-45 minutes or until dark brown on top and cooked through. Remove from heat and let cool for just a few minutes in the pan. Remove the bread from the pan by using the parchment paper overhangs and transfer to a wire rack to cool.

While your babka is cooling, prepare the cream cheese glaze. Place all of the ingredients for the glaze in a medium bowl. Whisk vigorously until creamy and smooth. Add more milk to reach a thinner consistency.

Drizzle the cream cheese glaze on the slightly cooled babka and serve while still warm. Alternatively, you can hold off on drizzling the glaze and wrap the babka up in plastic wrap until you are ready to serve.