Step 1

Stir espresso powder into hot water. Dip each cookie completely in the espresso, submerging it and allowing it to sit for a couple of seconds. Arrange in an 8x8" baking dish. Set aside.

Step 2

Beat cream cheese with a hand mixer until smooth, then mix in powdered sugar and both extracts. Beat until smooth.

Step 3

Beat heavy whipping cream until stiff peaks form (using a hand or a stand mixer). Fold whipped cream into cream cheese mixture.

Step 4

Spread cream cheese mixture over the top of the shortbread cookies in the pan. Finely grate chocolate over the top evenly or dust with cocoa powder.

Step 5

Chill at least 2 hours before serving but up to 8 hours. Store covered in refrigerator for up to 2 days.