1for the cake:
Preheat oven to 350 degrees.
Grease and flour three 9-inch baking pans and set aside.
2In a large bowl, stir together flour, sugar, cocoa, baking soda, salt, and cinnamon. Add eggs, buttermilk, melted butter and vanilla extract and beat until smooth.
Then, stir in the hot coffee.
3Pour batter evenly between the three pans and bake on middle rack of oven for about 30 to 35 minutes (until toothpick inserted in center comes out clean with just a few moist crumbs attached.)
4Allow to cool 15 minutes in pans.
Flip the cakes over onto wire racks.
Set the racks down and gently thump on the bottom of the pans until the cakes release.
Cool completely before handling or frosting.
5for the frosting:
Cream together cream cheese, butter, vanilla extract, and cocoa powder until well combined.
6Add sugar and milk to cocoa mixture by adding 1 cup of sugar followed by about a tablespoon of milk. After each addition has been combined, turn mixer onto a high speed for about a minute. Repeat until all sugar and milk have been added, or until you have reached your desired consistency.
7Note: If frosting appears too dry, add a little more milk, a spoonful at the time until it reaches the right consistency. If it appears to wet, add more powdered sugar, a tablespoon at a time until it reaches the right consistency.