Cut the pan di spagna into vertical slices about 1/4-inch thick. Place a layer of the slices in the bottom of a shallow 2-quart dish, such as a gratin dish, and soak with one-third of the syrup, using a brush. Spread with half the filling. Repeat with the pan di spagna on the top and soak with the remaining syrup.
Whip the cream with the sugar until it holds its shape and spread it on the surface of the dessert. Decorate with the cinnamon and ground coffee or the cocoa powder. Refrigerate for several hours before serving.
Recipe courtesy of Gourmet Magazine