Preheat oven to 325 degree F. In a medium bowl combine flour, brown sugar, cocoa powder, instant coffee or espresso powder, and cinnamon. Using a pastry blender, cut in butter until mixture resembles fine crumbs. With hands, knead dough until it forms a ball and is smooth.
On a lightly floured surface roll dough 1/4-inch thick (about 9x8 inch rectangle). Use various-sized heart-shaped cookie cutters to cut out dough. Reroll as necessary. Place 1 inch apart on an ungreased cookie sheet. Bake 15 minutes or until edges are set and tops appear dry. Transfer to a wire rack and let cool. If desired, dip some of the cookie edges in melted chocolate. Makes about 80, 1-inch hearts.