First, with a knife, cut up a 4 oz bittersweet baking bar into 1 inch or so pieces.
Next, heat the chocolate in a microwave safe bowl for about 1 1/2 min or until it begins to melt. Do not let it overheat or burn.
Then, put 4 oz of heavy cream into a small pot and heat on med/high heat until it starts to bubble.
Next, add the heated cream, 1 tbsp of Bailey's Irish Cream liquor and 1 tsp of coffee liquor to the melting chocolate. Stir for a minute or two until it's smooth. Refrigerate chocolate mixture for two hours.
Remove chocolate from refrigerator. Using a melon baler or a 1 1/2 teaspoon, scoop out 16 or so balls. Put them on wax paper. Make them as round as you can and then dip them in 1 tbsp of cocoa powder. Put them back in the refrigerator until ready to eat.