Turn the oven to 180 degrees to heat.
Make the dough: Dissolve 1/2 of coffee with a tablespoon of hot water. In a saucepan put 120g of broken chocolate in pieces, 85g of butter and coffee made above. Melt over low heat, stirring constantly until it becomes a homogeneous composition.
Remove from the heat and leave until warm. When it has cooled, add the sugar and 1 vial of vanilla, then in turn add the eggs, mixing well with a whisk after each egg. Add the flour and salt, mix slowly, and finally the nuts (I didn't have any nuts, so I put the Coconut) Pour the composition into a tray lined with butter and flour or baking paper. Bake for about 25 minutes, then allow to cool.
Cream: Mix the cream cheese with 40g of soft butter until it becomes a homogeneous cream. Add the powdered sugar, vanilla and cinnamon, mix well. Spread the cream evenly on the cake top and let it cool for 1-2 hours.
Glaze: Mix 20g of butter with 80g of chocolate, sweet cream and 2 teaspoons of ness dissolved in 1/2 tablespoon of hot water, simmer and stir continuously until all ingredients are melted. Remove from the heat and allow to cool well to room temperature. When the icing has cooled, spread it over the cream, then let it cool for 2 or 3 hours.