1/2 teaspoon unsweetened cocoa powder
3 cups freshly brewed Mocha type coffee (either Viennese Mocha, Mocha Java, or light French roast)
4 teaspoons sugar
4 Tablespoons either dark rum, Austrian red cherry liqueur, or Rum Topf juice enough sweetened whipped cream to top all coffees enough powdered cinnamon to dust the whipped cream
Place, in each of four coffee cups, 1/8 teaspoon cocoa powder, 1 teaspoon sugar, 1 Tablespoon liqueur. Fill each cup with coffee and stir. Top each coffee with a portion of whipped cream and sprinkle with powdered cinnamon.