. Make the Bread:

• Preheat and Prep: Preheat oven to 350°F (175°C). Line a 9×5 inch loaf pan with parchment paper, leaving an overhang on the long sides for easy removal. Spray liberally with nonstick cooking spray. Set aside.  
• Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cocoa powder, baking powder, baking soda, salt, and 1 teaspoon instant espresso powder until combined. Set aside.
• Combine Wet Ingredients: In a large mixing bowl, whisk together the melted (and slightly cooled) butter, granulated sugar, and brown sugar until smooth. Add the room-temperature eggs and whisk until combined. Whisk in the room-temperature Greek yogurt, vanilla extract, Irish cream liqueur, and milk until thoroughly combined.
• Combine Wet and Dry: Add the dry ingredients to the wet ingredients. Mix with a rubber spatula until just combined. Do not overmix.
• Fold in Chocolate Chips: Gently fold in the dark chocolate chips or chunks.
• Bake: Pour the batter into the prepared loaf pan and spread evenly. Bake for 55-60 minutes, or until the center is set, not wobbly, and a wooden toothpick inserted into the center comes out clean (or with a few moist crumbs). Check around 50 minutes, as bake times vary.
• Cool: Let the bread cool in the pan on a wire rack for 20 minutes. Then, use the parchment paper overhang to lift the loaf out of the pan and let it cool completely on the wire rack before glazing.

2. Make the Glaze:

• Beat Cream Cheese: In a medium bowl, combine the softened cream cheese, 1 teaspoon instant espresso powder, and 1 teaspoon vanilla extract. Beat with an electric mixer until smooth and combined.
• Add Sugar: Gradually add the sifted powdered sugar, beating on low speed until incorporated, then increase speed and beat until combined.
• Add Liquids: Add the 2 tablespoons of Irish cream liqueur and 2 tablespoons of milk (or cream). Beat for a couple of minutes until smooth and no lumps remain.
• Adjust Consistency: If the glaze seems too thick, add the extra tablespoon of milk (or more, 1 teaspoon at a time) and beat again until it reaches a thick but pourable/drizzle-able consistency.

3. Glaze and Serve:

• Once the bread is completely cool, pour or drizzle the glaze over the top, letting it drip down the sides.
• Slice and serve.