Put coffee powder and cream in a small saucepan and heat just until bubbles begin to form on the surface of the cream; remove from heat. Let stand for 30 minutes.
Combine the chopped chocolate and butter in the top of a double boiler. Bring water in the bottom to a simmer. Stir chocolate and butter occasionally. As chocolate begins to melt, stir more frequently until the mixture is smooth. Remove from heat.
In a bowl, combine chocolate and butter mixture with brewed coffee and vanilla. Stir until smooth. Cover and put in the refrigerator overnight or the freezer for a couple of hours.
Line a baking sheet with wax paper. Scoop truffle mixture by rounded teaspoons and drop onto paper. Dust your hands with cocoa and roll drops into smooth balls. Freeze at least an hour or overnight.
For the coating, melt ⅔ of the chopped chocolate in the top of the simmering double boiler, stirring occasionally. As chocolate begins to melt, stir in more pieces of chocolate. Don't let it get too hot. When most of the chocolate is melted but still lumpy, remove from heat and add the rest of the chocolate. Stir in the coffee powder, sugar and cinnamon
Drop each frozen truffle into the warm coating, roll around with two forks, then lift and let excess drip off. Return it to the baking sheet and top with a coffee bean.
Let truffles set in the freezer for about an hour. Using an airtight container, you can refrigerate them for up to 2 weeks or freeze for as long as 6 months. Remove them from the freezer about 20 minutes before serving.