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Line each cup of a microwave muffin pan or six 6 ounce glass custard cups with 2 paper (not foil) baking cups. In a small bowl, mix cream cheese, chocolate chips, and nuts until blended. In a medium sized bowl prepare cake mix according to package directions. Into each lined cup, spoon 1 Tablespoon batter, then 1 rounded teaspoon cream cheese mixture; top with another 1 Tablespoon batter. Arrange custard cups in a circle in oven. Microwave on low 5 minutes. Rotate pan or cups 1/2 turn. Microwave on high 1 to 2 minutes more until tops look mostly dry with a few moist spots. Sprinkle each muffin with 1/2 teaspoon sugar cinnamon mixture. Remove to rack; let stand 2 to 3 minutes until tops are dry and spring back when lightly touched. Repeat with remaining batter.
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