In small saucepan, dissolve espresso granules in water; sprinkle gelatin over mixture and cook on low heat until gelatin dissolves; cool to room temperature.

 

In a bowl combine cheese, sugar and cinnamon; gradually add chocolate and vanilla, beating with wire whisk until well blended. Gradually add gelatin mixture and continue to beat until well blended. Fold in whipped cream.

 

Pour into 6-cup serving bowl or individual dessert dishes; chill 2 to 4 hours. If desired, top with Reddi Wipe Real Whipped Cream and sprinkle with cocoa or shaved chocolate.

 

Yields: 16 to 18 servings.