Reduce coffee by half on stovetop.

Meanwhile, mix cheese and sugar with fork.

Line bottom of pan with biscotti.

Once coffee is reduced, let cool to room temp (or place pan in bed of ice for faster cooling).

Spoon cooled coffee over biscotti small amounts at a time letting it soak up the liquid. Do this till biscotti is fully saturated but there is no excess liquid.

Use spatula to spread cheese mixture on top (be careful as biscotti will be soft and may pull up). (try spreading cheese first then using baister to put coffee on bottom layer)

Use sifter to sprinkle thin layer of cocoa powder on top.

Refrigerate for 4 hours.