In a large bowl, mix heavy cream, sugar, Biscoff cookie butter, mascarpone cheese, cinnamon, and vanilla extract until stiff peaks form using a hand or stand mixer.
Dip 2 Biscoff cookies at a time into the cooled coffee or espresso, allowing excess liquid to drip off. Arrange them in a 9×9 baking dish to form a single layer.
Spread half of the cream mixture over the layer of cookies. Repeat the process with another 2 dipped cookies, creating a second layer on top of the cream.
Finish by spreading the remaining cream mixture over the second layer of cookies. Dust the top of the Biscoff Tiramisu with cocoa powder.
Cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight to let the flavors meld and the cookies soften.
Before serving, cut into portions and enjoy the delicious Biscoff Tiramisu chilled.
Store in an airtight container in the fridge for up to 2-3 days or in the freezer for up to 3 months.