In a large bowl of an electric mixer, beat the cream cheese and sugar on medium-low speed. Add coffee liqueur and vanilla extract, mix, and set aside.

In a separate bowl, beat the whipped topping on medium speed until stiff peaks form. Fold the whipped cream into the cream cheese mixture.

Arrange a layer of ladyfingers on the bottom of a eight or nine inch springform pan. Pour half the brewed coffee over them.

Spoon half the cheese mixture over the ladyfingers, then sprinkle with half the grated chocolate to cover.

Arrange another layer of ladyfingers, pour over the remaining coffee, and add the rest of the cheese mixture. Sprinkle with remaining grated chocolate.

Cover and refrigerate overnight, or at least four hours.

Before serving, run a butter knife around the cake and release the tiramisu from the springform.

Arrange ladyfingers upright around the cake, as pictured. Drizzle each ladyfinger with melted chocolate or chocolate syrup.

Pipe the top of the cake with small puffs of whipped cream, and then lightly dust with cinnamon.