Chocolate Tiramisu Cups

I learned a few things making these, but this have to easier than the actual cake. A few steps in preparing, but not bad.
1(8oz.)package of cream cheese, softened
3/4 c. confectioner's sugar
2 Tbsp. unsweetened cocoa powder
1 cup heavy cream, divided
3 Tbsp, coffee liquer, divided, Kahlua
3/4 c. espresso or strong brewed coffee, cooled to room temperature
1(3oz) package of soft lady fingers( I could not find soft, so I soaked mine)
3 Tbsp. confectioner's sugar
Garnish: Cocoa powder

1. In medium bowl, combine cream cheese, 3/4 c sugar and cocoa powder. Beat at medium speedd until smooth. Add 1/2 cup heavy cream and 2 Tbsp. coffee liquer, beating until blended and smooth.
2. In a small bowl, combine espresso and remainig 1 Tbsp. coffee liquer.
3. From here is where I changed the recipe since I couldn't find the soft lady fingers, I put my lady fingers in a bowl and poured the espresso and liquer liquid over them to soak up, they do not need to be completely soaked, just soft, then I lined the bottom of the cup with the lady fingers, then about 1 1/2 Tbsp. on cream cheese mixture, continue to layer until you leave enough room at top for whip cream, about 3 layers, having a layer of cream cheese on top.
4. In a small bowl, combine remaining 1/2 c of heavy whipping cream and 3 Tbsp. of sugar. Beat at high speed with an electric mixer until soft peaks form. Spoon whipped topping on the top of cream cheese mixture.
Garnish with additional cocoa powder. Store covered in frig until ready to serve.
Maybe not quite as good as Rubino's, but was good.
As you can see, I put mine in little coffee cups, parfait dishes would also work great. Enjoy!