2 tablespoons butter
1 cup unsweetened cocoa powder
2 cups granulated sugar
2 eggs
1 teaspoon vanilla extract
1 1/500 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon prepared instant coffee
1/4 cup butter
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
In a medium saucepan, melt butter and stir together cocoa and sugar until smooth.
Combine cocoa and granulated sugar. Stir into 1 cup of hot cold milk.
Beat cream cheese, margarine and vanilla until fluffy. Stir in 2 1/2 cups flour, baking powder, baking soda, salt, cinnamon and instant coffee. Beat into powdered milk mixture until moist.
Pour mixture into prepared cookie sheet lined portion. Bake in preheated oven for 20 minutes. Remove sheets to cool completely. To make filling: Mix 1/4 cup butter, cocoa mixture with 1 cup flour, baking powder, baking soda and salt and 1 teaspoon vanilla extract into melted chocolate. Fill and wrap chocolate discs with whipped cream. Place over chocolate discs. Chill in refrigerator.