Place petit four paper cup in each of 24 mini muffin cups. Cut 2 (1 1/4 inch) rounds from each cake slice. Place 1 cake round in bottom of each cup.

In small bowl mix water, coffee granules and 1/2 teaspoon of the rum extract. Drizzle about 1/2 teaspoon of the coffee mixture over cake in each muffin cup; set aside.

In medium bowl beat cheese, powered sugar and remaining 1 teaspoon rum extract with electric mixer on medium speed until creamy. In another medium bowl beat whipping cream on high speed until soft peaks form. On low speed beat cheese mixture into whipped cream. Spoon or pipe rounded tablespoonful whipped cream mixture into each cup, covering cake.

Grate semisweet chocolate over each cup. Top each with coffee bean. Refrigerate at least 4 hours to blend flavors. Store covered in refrigerator.