Heat oven to 425°.
Blend syrup, coffee and cinnamon.
Add 1/4 cup syrup mixture to pie crust mix; mix thoroughly.
Divide into 6 equal parts.
Roll each part into a 7-inch circle on well-floured cloth-covered board.
Trim edges to make even.
Place circles on ungreased baking sheets (two on each sheet).
Prick with fork.
Bake until almost firm, 6 to 8 minutes.
Cool pastry circles slightly; loosen while warm with 2 wide spatulas.
Cool on wire racks.
In chilled bowl, beat remaining syrup mixture, the vanilla and whipping cream until mixture forms soft peaks.
Stack pastry circles, spreading chocolate cream between layers and over top.
Refrigerate at least 8 hours.