2 tablespoons unsweetened cocoa powder, plus more for garnish
1 1/2 cups heavy cream
4 ounces semisweet chocolate, chopped
1 bar (8 ounces) cream cheese, room temperature
3/4 cup sugar
24 ladyfinger cookies (from a 7-ounce package)
Instructions;
In a medium bowl, mix cocoa powder with 1 1/2 cups very hot water until dissolved.
Set cocoa mixture aside. In a small microwave-safe bowl, place 1/4 cup cream and chocolate; microwave in 1-minute increments, and stir until melted.
Cool to room temperature.
Transfer the cooled chocolate mixture to a mixing bowl; add cream cheese and sugar.

Using an electric mixer, beat until blended. Add remaining cream; beat chocolate filling until fluffy, about 2 minutes.
Spread 1 cup chocolate filling in the bottom of a 2-quart serving dish.
Dip 6 ladyfingers in cocoa mixture one at a time, then arrange them in a single layer in a dish.
Spread with 1 cup chocolate filling. Repeat with three more layers, ending with filling.
Cover the tiramisu, and refrigerate for at least 2 hours (or up to 2 days). Dust with cocoa powder before serving.