In a medium saucepan, heat 1 cup of warm coffee with 6 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon over medium heat. Stir continuously until the sugar dissolves and the mixture combines. Remove from heat and allow to cool to room temperature (about 15 minutes).

In a large mixing bowl, add 1 cup of softened mascarpone cheese, ½ cup of molasses, ½ teaspoon of cinnamon, 1 teaspoon of ground ginger, and a pinch of ground nutmeg. Blend on low speed until smooth and creamy.

In a separate bowl, pour in 1 cup of heavy cream and add 2 tablespoons of granulated sugar. Whip the cream until medium peaks form.

Gently fold the whipped cream into the mascarpone mixture until just combined.

Dip each ladyfinger into the cooled coffee syrup and line the bottom of a 9x13-inch pan.

Spoon one-third of the mascarpone mixture over the ladyfingers, spreading it evenly.

Sprinkle a layer of crushed gingersnaps over the mascarpone mixture.

Repeat the process with more ladyfingers, followed by another one-third of the mascarpone mixture.

Using the remaining mascarpone mixture, pipe decorative swirls or dollops on top.

Cover with plastic wrap and refrigerate for at least 4 hours or ideally overnight.

Before serving, dust with ground cinnamon and garnish with gingerbread cookies.