In a heavy small saucepan, heat and stir chocolate until melted. Remove from
the heat and cool slightly.
Meanwhile, stir together flour, cinnamon and salt.
a large mixing bowl beat shortening and butter until softened. Add sugar and brown
sugar and beat until fluffy.
Stir coffee crystals into water until dissolved. Add coffee mixture, melted chocolate
and egg to butter mixture and beat well. Add flour mixture and beat until well mixed.
Cover and chill about 1 hour or until easy to handle.
Shape into two 7-inch rolls.
Wrap and chill for at least 6 hours or overnight.
Heat oven to 350 degrees F.
Cut into 1/4 inch slices. Place on an ungreased stone or cookie sheet.
10 to 12 minutes or until edges are firm and lightly browned.
Remove and cool.
In a heavy small saucepan heat chocolate pieces and 3 tablespoons shortening
over low heat until melted, stirring occasionally. Dip one half of each cookie into
chocolate mixture. Place on wax paper to cool until chocolate is set.