Prepare Basic Cookie Dough as directed, except add 1 tablespoon espresso coffee powder when adding the egg. If necessary, cover and chill for 30 to 60 minutes or until dough is easy to handle.
Preheat oven to 325 degrees F. Shape dough into 36 (about 1-1/4-inch) balls. Press balls evenly onto the bottoms and up the sides of 36 ungreased 1-3/4-inch muffin cups.
For filling, in a small saucepan, combine chocolate and butter. Cook and stir over low heat until melted. Remove from heat. Stir in egg, brown sugar, liqueur, vanilla, cinnamon, nutmeg, and cardamom. Spoon 1 slightly rounded teaspoon of the filling into each pastry-lined muffin cup.
Bake in the preheated oven for 15 to 20 minutes or until filling is puffed and set and pastry is just firm. Cool in muffin cups on wire racks for 5 minutes. Carefully remove tarts from muffin cups; cool completely on racks. Spoon Chocolate Ganache over tarts. If desired, garnish with coffee beans. Makes 36 tarts.
Place tarts in a single layer in an airtight container; cover. Store in the refrigerator for up to 3 days or freeze for up to 3 months.
In a large bowl, combine butter, shortening, and cream cheese. Beat with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, baking powder, salt, cinnamon, and nutmeg. Beat until combined, scraping bowl occasionally. Beat in egg and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Makes about 2-3/4 cups dough.
In a small saucepan, combine whipping cream and espresso coffee powder. Bring to boiling. Remove from heat. Add semisweet chocolate (do not stir). Let stand for 5 minutes. Stir until smooth.