1. In a mixing bowl, beat the cold heavy whipping cream with powdered sugar and vanilla until soft peaks form.

2. In a separate bowl, stir the mascarpone until smooth, then gently fold in the whipped cream until the mixture is light and creamy.

3. Pour the cooled coffee into a shallow bowl for dipping the cookies.

4. Dip each Biscoff cookie quickly into the coffee, making sure not to soak it too long.

5. Place a layer of dipped cookies into the bottom of 6 small dessert cups, breaking the cookies as needed to fit.

6. Spoon or pipe a layer of mascarpone filling over the cookies.

7. Repeat with another layer of dipped cookies and another layer of filling.

8. Warm 3 tablespoons cookie butter just until pourable, then drizzle some between layers and over the tops.

9. Sprinkle the tops with crushed Biscoff cookies and a light dusting of cocoa powder if using.

10. Chill the cups for at least 4 hours, or overnight, before serving.