Microwave white chocolate in medium microwaveable bowl on HIGH 1 minute; stir. Microwave additional 30 seconds at a time until chocolate is smooth and melted. Dissolve instant coffee in 1 teaspoon hot water. Add dissolved coffee, 1/4 cup of the cream, vanilla and cinnamon to chocolate; stir until smooth. Set aside to cool completely.
Place semi-sweet chocolate and shortening in small microwavable bowl. Microwave as described in Step 1. Line 8 muffin cups with foil baking cups. Spoon about 1 tablespoon melted chocolate into each cup. Use a small pastry brush to "paint" chocolate about half way up each cup. Refrigerate or freeze 10 to 15 minutes or until chocolate is until firm.
While chocolate cups are chilling, beat remaining 3/4 cup cream in chilled bowl with electric mixer on medium speed until soft peaks form. Gradually beat in sugar until stiff peaks form. Gently fold whipped cream into cooled white chocolate mixture, taking care to maintain the fluffiness of the whipped cream.
Remove chocolate cups from refrigerator and carefully peel off foil cups. If chocolate becomes too soft, return to refrigerator for a few minutes. Fill each chocolate cup with about 1/4 cup Cappuccino Mousse. Garnish with chocolate curls, if desired. Refrigerate until ready to serve.