Preheat oven to 350 degrees. Cream together butter, brown sugar, and 1/3 cup sugar until fluffy. Mix in egg, vanilla and kahlua. Mix flour, cocoa, cream of tartar, baking powder, and soda together. Add the dry mix to the wet and mix.
Mix cinnamon and sugar in a bowl. Line 2 sheet pans with parchment or silpat. Scoop 1 tbsp of dough, roll into a ball, and coat it with cinnamon mix. Place the balls on the sheet pan 3 inches apart. Bake in the oven for 12 minutes. Remove from oven and sprinkle with remaining cinnamon mix. Allow to cool before filling.
In a small pot heat cream with the coffee beans until boiling. Remove from heat and allow to steep for 5-10 minutes. Place the chocolate in a metal bowl and strain the cream on top. Fill the pot with 1 cup of water and bring to a simmer. Place the bowl on top of the pot to finish melting the chocolate. When the chocolate still has 1 or 2 small solid pieces, remove it from the heat. Stir until all of the chocolate has melted and mix in vanilla. Allow mixture to cool until it is spreadable consistency.
Spread 1 1/2 teaspoon of ganache on half the cookies. Top the ganache with another cookie. Store in an airtight container.