Beat the cream cheese and the icing sugar with an electric mixer and add the vanilla, the coffee and the liqueur. Add the cold cream and beat until mixture is light and fluffy and soft peaks form.
Combine the coffee, the liqueur and the sugar(optional) in a plate and very briefly (almost instantly) dip one ladyfinger (or cake piece). Break the ladyfinger in two and place it on the bottom of a glass. Repeat for the rest glasses.
Scoop 2 full tablespoons of cream in each glass and drizzle some of the chocolate sauce on top. Repeat with the rest of the biscuits and the cream.
Store in the fridge for 2-3 hours or longer. Dust with cocoa powder before serving. Eat!
Start with 6 glasses and if you have leftovers, make another one.