If baking immediately, preheat oven to 350°F. 

Mix 1 tablespoon sugar with 1 teaspoon cinnamon. Pour into one of the ramekins. Turn around to coat the bottom and all the sides and then tap out excess into the next ramekin. 

Place on baking sheet and refrigerate.

Repeat until all the ramekins are coated. 

Rub butter or margarine around the sides and bottoms of 8 small 3-inch ramekins

In a medium bowl, combine egg yolks and 2 tablespoons sugar. Mix vigorously using a hand whisk. 

Melt the chocolate either in a double boiler or in a microwave-safe bowl in the microwave (heat for one minute and mix well, another 45 seconds and mix well and then 30 seconds and mix well, each time stirring the unmelted pieces into the melted parts). 

Add remaining cinnamon and coffee to the chocolate and mix well. Combine the chocolate and egg yolk mixtures and whisk until smooth.

Beat egg whites on high speed until thick. Turn mixer speed to low, add remaining sugar, about a tablespoon at a time, and when the sugar has been added, turn the mixer speed up to high for 30 seconds or until whites are shiny and stiff. (When you lift the beater, the whites should stick up straight up and not curl over.) 

Mix whites into the chocolate mixture in four parts, mixing a little slower each time until all the whites are mixed in.

Gently fold the whites into the base, using a silicone spatula, and keep cutting the spatula through the middle of the mixture and then pull it around the sides of the bowl. It is better to have unmixed whites remaining in the batter than to overmix it.

Divide the batter among the ramekins. Use your finger to clean the top of the ramekins by swiping your finger around; this helps give the soufflés a hat.

If baking later, cover with plastic and refrigerate until baking. 

Bake for 20 to 22 minutes, or until the soufflés puff up, looking solid on top but showing some cracks. Do not open the door while baking! The souffle is done when it has a slight wobble. Serve immediately.