1 cup sugar
1/2 cup butter, softened
2 tsp. instant coffee (dry)
1 egg
3 ounces unsweetened baking chocolate, melted and cooled
1 1/4 cups all-purpose flour
1/4 cup milk
1 tsp. ground cinnamon
1/2 tsp. baking soda
1/4 tsp. salt
Mocha Frosting, (recipe follows)

1 tsp. instant coffee (dry)
3 TBSP. hot water
2 ounces unsweetened baking chocolate
2 TBSP. butter
2 cups powdered sugar
2 tsp. water (2 to 3 tsp.)

Heat oven to 350 degrees. Beat sugar, butter, coffee and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in chocolate. Stir in remaining ingredients except Mocha Frosting. Drop dough by rounded spoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 10 to 12 minutes or until almost no indentation remains when touched in center. Remove from cookie sheet to wire rack. Cool completely. Frost with Mocha Frosting.

Dissolve coffee in 3 TBSP.s hot water; set aside. Melt chocolate and butter in 2-quart saucepan over low heat, stirring frequently; remove from heat. Stir in powdered sugar, coffee mixture and 2 to 3 TSPs water until smooth and spreadable.