1. Heat oven to 350 degrees . Coat a 15 x 10 x 1-inch jelly roll pan with nonstick cooking spray. Line pan with parchment or wax paper; coat paper with spray. (Note: Cake can alternately be baked in a jumbo muffin tin)
2. Prepare cake mix according to package directions, substituting coffee for water and using oil, eggs, cocoa powder and cinnamon. Spread into prepared pan. Bake at 350 degrees for 22 minutes or until dry to the touch. Cool in pan on a wire rack for 10 minutes, then invert onto rack and remove wax paper. Cool completely.Filling
3. In a medium bowl, beat together Neufchatel, 1/2 cup of the heavy cream, the yogurt and 1/4 cup of the sugar on medium speed until blended and fluffy. Beat remaining 3/4 cup heavy cream with remaining 1 tbsp sugar.
4. Use a 23/4-inch cookie cutter to cut 8 cake rounds. Cut 8 more rounds with a 21/2-inch cookie cutter. Trim cakes level.
5. Use the back of a spoon to spread 2 tbsp of the whipped cream in bottom of a jar. Grate 1/2 tbsp semisweet chocolate over whipped cream (a Microplane grater works well for this). Top with 1 of the 21/2-inch cake layers, compressing with fingers to fit. Spoon 1 tbsp of the brewed coffee over cake layer and allow to soak into cake. Top cake with another 2 tbsp of the Neufchatel mixture and 1/2 tbsp grated chocolate. Place a 23/4-inch cake layer over chocolate and spoon 1 tbsp of the brewed coffee over cake. Let soak. Top with another 2 tbsp of the Neufchatel mixture and 1/2 tbsp grated chocolate. Dollop with whipped cream and more grated chocolate. Repeat process in remaining jars, using all cake layers and filling. Refrigerate until serving.