In a large bowl, combine the cream cheese, 1 cup heavy cream, vanilla and 3/4 cup of sugar. Whip with a hand mixer until light and fluffy.
Lay 1 pancake down on a plate or in a pan and pour Espresso over top of it until pancake is moist, Spread 1/3 of the cream cheese mixture over the top of the pancake. Lay the 2nd pancake on top and pour more of the Espresso on top of that pancake then the cream cheese mixture on top. Repeat with the last pancake, making sure to use the rest of the mixture on top of the pancake.
Put the cocoa powder into a small sieve and tap it gently over the pancake to dust the tops. Refrigerate for at least an hour before serving. Enjoy!