Chop half the chocolate. Transfer to a bowl, add coffee, whisk until chocolate melts. Whisk in 2 tbs bourbon. *In another bowl, combine mascarpone, powdered sugar, cream, vanilla, cinnamon, and remaining bourbon, beat until fluffy. Add pumpkin, mix until creamy. *Working with one third of the ladyfingers, dip and roll cookies in chocolate mixture until soaked but not soggy. Arrange in bottoms of 6 glasses. Divide one third of the pumpkin mixture among glasses, spooning it on top of the cookies. Grate one third of the remaining chocolate over pumpkin mixture. *Repeat layers twice more. Refrigerate 4 hours.
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