Preheat the oven to 350°F (180°C)

Prepare the molds:
Line 6 rigid muffin molds with silicone cups.
On a cookie sheet lined with a silicone mat, place 4 circles.

Mix the Oreo cookie crumbs with the melted butter and line the molds with the mixture (for the stainless steel rounds, do not press the crumbs up the sides)
Place in the freezer for 10 minutes, then bake for 10 minutes.
Let cool completely.

In a small bowl, mix the cashews, sugar, instant coffee, cinnamon, and chocolate chips. Set aside.

Beat the 35% cream and 1/8 cup of powdered sugar until stiff peaks form. Refrigerate.

Beat the cream cheese with the remaining powdered sugar (1/2 cup) until smooth.
Add the cashew butter and milk, and mix until smooth and creamy.
Add the cashew/sugar/coffee/cinnamon mixture and mix well.
Fold the whipped cream into the cashew mixture.

Fill the Oreo crusts with the cashew mixture and refrigerate for at least 4 hours.

Melt the chocolate in a double boiler and coat the small cakes.
Decorate with cashews.