1 1/2 oz of anejo rum
1/2 oz of dark creme de cacao (or chocolate liqueur)
1/2 oz of white creme de cacao (or chocolate liqueur)
1 oz of heavy cream
1/4 tsp of ground cinnamon (or cinnamon)
2 oz of brewed coffee (or coffee)
Combine the rum, dark creme de cacao, white creme de cacao, coffee (cooled to room temperature) and cream in a cocktail shaker half-filled with ice cubes. Shake well, and strain into an old-fashioned glass almost filled with ice cubes. Dust with cinnamon, and serve.