Beat shortening in a large mixing bowl with an electric mixer on medium speed for 30 seconds. Add granulated sugar, 2/3 cup cocoa powder, and baking powder; beat until combined. Dissolve coffee crystals in water. Add coffee, eggs, and 1 teaspoon vanilla; beat until combined. Beat in as much flour as you can with the mixer. Stir in remaining flour and pecans with a wooden spoon. Cover and chill for 1 to 2 hours or until easy to handle.
Shape dough into 1-inch balls; place 2 inches apart on an ungreased cookie sheet. Make an indentation with your thumb in the top of each cookie. Bake in a 375 degree F oven for 8 to 10 minutes or until edges are set. Transfer cookies to wire racks to cool. Meanwhile, for the frosting, beat butter and 1 teaspoon vanilla with an electric mixer on medium speed for 30 seconds. Slowly beat in 1/2 cup unsweetened cocoa powder and 1-1/2 cups sifted powdered sugar; add 2 tablespoons bourbon or milk. Gradually beat in remaining sift powdered sugar and enough milk (about 1 to 3 tablespoons) to make of spreading consistency. Stir in miniature semisweet chocolate pieces. Fill centers with frosting. Makes about 60 cookies.