1Peel the oranges, removing all white membrane. Cut the sections away from the membranes that separate them, catching the juice. Arrange the sections on a plate. Place amarettini and other cookies in a bowl.
2Bring heavy cream to boil with brown sugar.
3Coarsely chop semisweet chocolate, add to the cream, and let melt, stirring.
4Mix in coffee, reserving 3 tablespoons. Mix the reserved coffee with cornstarch, stir into the fondue, and bring to boil.
5Transfer the mixture to a fondue pot (caquelon). Add Irish whiskey to flavor. Set on a burner over a low flame or on a small hot plate.
6Spear an orange section on the fondue fork and draw through the chocolate mixture. Serve with the cookies.