Preheat oven to 350 degrees.
Spray 4 non-stick round cake pans with Pam.
Dust with cocoa powder.
In mixing bowl, add all ingredients as directed on package for cake mixes.
Add 3 tablespoons instant coffee, 1/2 teaspoon almond extract.
Beat exactly as directed and remove 2/3 cup batter and set aside.
Divide rest of the batter between 4 pans.
Bake just about 10-15 minutes.
Cover cooled cakes until ready to assemble.
Make chocolate chip filling:
Melt 12 ounces Gihardelli's chocolate chips in double boiler.
Add 3 tablespoons whipping cream, 2 tablespoons evaporated milk, 1/2 teaspoon cinnamon, 2 tablespoons strong coffee, 1-2 tablespoons Kahlua or Amaretto (or use 1/4 teaspoon almond extract).
Stir until smooth and keep warm.
Make Whipping Cream Filling:
Dissolve 1 packet unflavored gelatin in 1/2 cup warm water.
Measure 3 cups whipping cream in bowl.
Add 2 tablespoons strong cold coffee, 1/4 teaspoon almond extract, 2/3 cup powdered sugar, 3 tablespoons cocoa, 1/4 teaspoon cinnamon and 1/8 teaspoon salt.
Whip until peaks form.
Top first layer of cake with 1/2 chocolate chip filling.
Put next layer on top.
Gently fold 2-3 tablespoons liquid gelatin to half of whipped cream and spread on second layer of cake.
Repeat process, folding gelatin into whipped cream right before spreading.
Top 4th layer of cake with the rest of the chocolate chip filling.
Refrigerate for at least 6 hours or overnight.