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Combi9ne sugar, cocoa, cinnamon, shortening and coffee in small saucepan. Cook over very low heat, stirring constantly until smooth and creamy. Cool to room temperature. Place pie cruse mix in medium mixing bowl; stir in 3/4 cup of the cocoa mixture, blending thoroughly. Shape into smooth ball; chill one hour. Divide dough into 4 pieces. Line two cookie sheets with foil; mark two 8 inch circles on each. Place balls of dough on foil; press with fingers into marked circles. Bake at 375 degrees for 10 to 12 minutes or until almost set; cool on cookie sheets. Add remaining cocoa mixture to cream in small mixer bowl; beat until stiff. Place one pastry round on serving plate; spread with a fourth of the whipped cream mixture. Repeat layering three rounds and whipped cream mixture ending with whipped cream. Chill several hours. Garnish with mini chips.
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