Place half of the ladyfingers in a food processor. Pulse to form crumbs. Place in a large bowl. Place remaining ladyfingers in the food processor with the chocolate chips. Pulse to form crumbs out of the cookies and break up the chocolate chips some. Place in the same bowl.

Place the hot brewed coffee in a small bowl, add in the brown sugar and stir until the sugar dissolves. Place in the fridge for 10 minutes to cool.

In a medium sized bowl, add in the mascarpone, coffee mix, kahlua, powdered sugar and vanilla. Whisk to combine.

Pour wet mixture onto lady finger crumbs and mix with a spoon until combined. Taking a 1 Tablespoon sized scoop, scoop out balls onto a parchment paper lined cookie sheet. Using your hands, roll into more uniform sized balls.

Place in freezer until frozen solid, I left them over night. Melt candiquick as directed on package, dip balls into candy and let the excess drip off. Place on parchment paper to harden. It is easier to do this step in batches.

Dust with cocoa powder, serve and enjoy! Any left overs must be refrigerated.