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1. stir flour, cocoa, baking powder, salt together for the cookies ina bowl until no lumps remain, set aside
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2. cream 6 T butter and granulated sugar in another bowl with a mixer until light and fluffy
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3. add coffee and vanilla, beat to incorporate, then blend in the flour mixture just until dough forms. shape dough into generous 1 inch balls using a cookie scoop or tablesppon. coat balls in sugar (ultrafine if possible) and arrange on baking sheets, spacing 2 inches apart
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4. flatten balls with the bottom of a glass dipped in the sugar. bake 12-14 minutes, or until cookies spring back when touched lightly. let cookies cool on the pan for 5 minutes, then transfer to a rack.
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5. blend marshmallow creme and 3 T butter for the filling ina bowl with a mixer. add powdered sugar, mint extract, and food coloring; beat until smooth. spread 2 teaspoon filling on the bottom side of half the cookies; top each with a second cookie
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6. heat cream for the glaze in a saucepan over medium high heat until bubbles form at the edge. pour cream over chocolate and shortening; let stand 5 minutes, then whisk until smooth. let glaze stand until thickened, about 5 minutes, then dip a portion of each sandwich cookie into the glaze.
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7. roll the glazed portion of cookies in crushed mints and place on cooking rack. chill until glaze is set, about 30 minutes.
