Chocolate Cookie Crust:
Preheat oven to 300F and line a work surface with a silicone mat or a large piece of parchment paper. In a large bowl, whisk together the almond flour, cocoa powder, sweetener, baking powder, and salt. Stir in the egg, melted butter, and vanilla extract until the dough comes together. Turn the dough out onto the prepared work surface and pat into a circle. Top with another piece of parchment and roll out into a circle about 11 or 12 inches in diameter. Press and crimp the edges to form a nice even circle. Slide the silicone mat or parchment paper onto a baking sheet and bake about 30 minutes, until firm to the touch. Remove from oven and let cool.

Cream Cheese Frosting:
In a medium bowl, beat the cream cheese with the sweetener until smooth. Beat in the cream and vanilla extract until well combined. Add additional cream if your frosting is too thick. Spread the frosting over the cooled crust.

Toppings:
Arrange the berries decoratively over top. In a microwave-safe bowl, heat the cream on high until bubbling (this should only take about 30 seconds). Add the chocolate and let stand 2 minutes to melt, then whisk together until smooth. Drizzle the chocolate sauce over the cookie pizza. Chill until set, about 20 minutes.