Mexican Coffee Balls

1 (9 ounce) box chocolate wafers
1/2 pound ground blanched almonds
1/3 cup unsweetened cocoa powder
1/4 cup granulated sugar
2 tablespoons instant coffee
1/3 cup coffee liqueur
1/2 cup light corn syrup

Mix chocolate wafers crushed into crumbs, with ground blanched almonds, unsweetened cocoa powder, and sugar. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with light syrup. Shape into 1/4-inch balls and roll in cinnamon sugar. Store in refrigerator.