Preheat the oven to 350 degrees F. Grease a 12-cup fluted Bundt pan with cooking spray with flour.
In a small bowl or measuring cup, mix coffee and hot water, stirring until coffee is dissolved. Cool 10 minutes.
In a medium bowl, combine flour, baking powder, salt, and cinnamon. Set aside.
In the bowl of a stand mixer, combine softened butter, sugar, and eggs and beat on low speed for 30 seconds, scraping the bowl. Beat on high speed for 3 minutes, scraping bowl occasionally. On low speed, add in flour mixture, milk, and sour cream until blended.
Remove 1 cup of the batter to a medium bowl. Pour the remaining batter into the prepared pan. Into the reserved 1 cup of batter, stir in cooled coffee mixture, mini chocolate chips, and chopped pecans. Drop coffee batter by dollops onto batter in pan. Using a butter knife, cut through and swirl batters together for a marbled design.
Bake in 350 degrees F. oven for 55 - 60 minutes or until a toothpick inserted in the cake comes out clean. Cool for 15 minutes in pan on a cooling rack. Remove from pan and cool completely on wire rack. Drizzle with glaze when cool.
To make the glaze: In a bowl, combine glaze ingredients until well combined and smooth. Drizzle over cooled coffee cake.