Chocolate Shortbread Hearts

1 cup all-purpose flour
1/3 cup firmly packed light brown sugar
1/4 cup unsweetened cocoa powder
1 teaspoon instant coffee crystals
1/2 teaspoon cinnamon
1/2 cup butter

Combine flour, brown sugar, cocoa, instant coffee and cinnamon in a bowl and mix to combine.

With a pastry blender cut butter into dry mixture until it resembles fine crumbs. Knead dough with hands until it forms a smooth ball. Roll dough on a lightly floured surface to 1/4-inch thick. Use heart-shaped cookie cutters to cut dough. Place on an ungreased cookie sheet, 1 inch apart. Re-roll dough as necessary. Bake in preheated 325 degree F oven for 12 to 15 minutes or until edges are set.

Chocolate Frosting:
1/2 cup semisweet chocolate pieces
1 teaspoon shortening

Combine chocolate and shortening in saucepan and stir over low heat until melted. Dip each cookie in chocolate and place on wax-paper lined cookie sheet. Let stand until chocolate sets.