ARRANGE 1 pkg of the ladyfingers on bottom of a 13x9 baking dish.(I found the ladyfingers fit perfectly in a 11 1/2 by 7 inch baking dish). Dissolve coffee and 1 Tblsp. sugar in boiling water. Brush 1/2 cup coffee mixture over ladyfingers in dish.
BEAT cream cheese with electric mixer on medium speed until smooth. Add sugar and liqueur, mixing until blended. Gently stir in whipped topping.
POUR 1/2 of the cream cheese mixture over ladyfingers. Top with remaining ladyfingers; brush with remaining coffee. Spoon remaining cream cheese mixture over ladyfingers. Dust with cocoa powder. Refrigerate 4 hours or overnight.