Combine flour, brown sugar, cocoa, instant coffee and cinnamon in a bowl and
mix to combine.
With a pastry blender cut butter into dry mixture until it resembles fine crumbs.
Knead dough with hands until it forms a smooth ball. Roll dough on a lightly floured
surface to 1/4-inch thick. Use heart-shaped cookie cutters to cut dough. Place on
an ungreased cookie sheet, 1 inch apart. Re-roll dough as necessary.
Bake in preheated 325 degrees F oven for 12 to 15 minutes or until edges are set.
Chocolate Frosting: Combine chocolate and shortening in saucepan and stir over
low heat until melted.
Dip each cookie into chocolate and place on wax-paper lined
cookie sheet. Let stand until chocolate sets.