Line a small baking sheet with parchment or wax paper. Transfer nutella to a large ziplock or piping bag fit with a ½-inch pastry tip. Pipe 2 teaspoons rounds of nutella on paper and freeze until very firm, at least one hour.
Preheat oven to 350 degrees. Line baking sheets with parchment paper and set aside.
In a large bowl, combine red velvet cake mix and baking powder. Whisk to combine.
Add eggs and oil and combine. Fold in chocolate chips.
Using a tablespoon measure or one tablespoon-capacity ice cream scoop, scoop a tablespoon of dough and place one portion of frozen nutella atop.
Enclose with an additional 1 tablespoon of cookie dough, roll into a ball, and place on prepared baking sheet.
Repeat with remaining dough and nutella, spacing cookies 2 inches apart and chilling dough or nutella as necessary to keep firm.
Transfer to oven and bake 10 minutes, until just baked through and slightly crisp on edges.