In a large mixing bowl, combine the room temperature cream cheese, sweetened condensed milk, vanilla extract, ground cinnamon, and salt. Use a hand mixer to blend them until smooth and creamy, ensuring there are no lumps.
Brew a cup of strong coffee. Once prepared, let it cool completely.
In a separate bowl, pour the heavy whipping cream. Using your mixer, whip the cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture. Use a spatula to combine both mixtures until just incorporated.
In your baking dish, dip each Maria cookie quickly into the cooled coffee, and lay them in a single layer at the bottom of the dish.
Spread a generous layer of the cream mixture over the cookies. Repeat the process until you reach the top of the dish, finishing with the cream layer.
Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible.
Once chilled, dust the top with cocoa powder and sprinkle a little instant coffee. Slice and serve chilled.
