In a large bowl, beat the coconut cream until it forms a whipped cream texture (you can also do this in a food processor)
In a separate bowl, mix the coconut sugar into the mascarpone cheese. Then, fold the mascarpone cheese into the whipped coconut cream. Make sure to gently fold the mascarpone into the coconut cream, don't mix it or you won't get the right texture.
In a medium bowl, mix the coffee, kahlua, and 1/2 tsp cinnamon together. Dunk 1/2 of the lady fingers into the coffee, making sure the liquid soaks through. I like to hold each lady finger under the coffee/kahlua mixture and count to 2.
Put 1/2 soaked lady fingers on the bottom of a glass baking dish (10-11 of them) (Mine was 8x8 inches), then top the lady fingers with 1/2 of the coconut cream mixture. Add 1/4 tsp cinnamon and 1/2 Tbs of cocoa powder on top of the coconut cream mixture. Soak the other 1/2 of the lady fingers in the coffee mixture, and put on top of the cream in the dish. Top with the remaining coconut cream mixture. Top with 1/2 Tbs cocoa powder, 1/4 tsp cinnamon, and berries/ mint leaves.
Cover and refridgerate for 4-6 hours, or overnight.