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Using an electric stand mixer with the whisk attachment or with electric hand beaters, beat the heavy cream sugar and vanilla until stiff peaks form. On low speed add in the room temperature mascarpone cheese, cinnamon and Biscoff spread until combined.
Pour the chilled coffee in a shallow dish, Quickly dip each Biscoff cookie in the coffee on both sides to get them wet and then lay them in a single layer at the bottom of an 8x8 inch pan.
Spread half of the mascarpone cream over the top and then add another later of the dipped Biscoff cookies. Smooth the remaining cream over the top.
Cover the pan with plastic wrap and let it set in the fridge for at least 2 hours or overnight. When you're ready to enjoy, dust the top generously with cocoa powder and serve!