Place brown sugar, semisweet chocolate, unsweetened chocolate, the 1 tablespoon orange peel, and the cinnamon in a blender container. Cover and blend until chocolate is finely chopped. Remove half of the chocolate mixture; set aside. Add 2 cups of the hot coffee to blender container; cover and blend at medium speed until chocolate is melted. Add 1/2 cup of the half-and-half or light cream; cover and blend until frothy. Pour into 4 coffee mugs or cups.
In a blender container combine reserved chocolate mixture and remaining coffee. Cover and blend at medium speed until chocolate is melted. Add remaining half-and-half or light cream; cover and blend until frothy. Pour into 4 more coffee mugs or cups. Top each serving with a spoonful of Whipped Honey-Orange Topping and, if desired, additional shredded orange peel. Makes 8 (6-ounce) servings.
Whipped Honey-Orange Topping
In a chilled bowl combine whipping cream, honey, and, if desired, orange liqueur or orange juice. Beat with chilled beaters of an electric mixer on medium speed until soft peaks form.