Place the amaretto liqueur and espresso powder in a small bowl and mix with a fork, dissolving the espresso powder in the liqueur.
Transfer the amaretto/espresso mixture and the cheeses to your food processor bowl. Add the xylitol. Process 2 minutes, stopping once to scrape the sides of the bowl with a spatula, until light, creamy and very smooth.
Transfer to small individual serving dishes or espresso cups. Chill 2 hours.
When ready to serve, dust with cocoa powder (dust through a strainer for light coverage).
*Why I believe xylitol and erythritol are safe; if you’re not convinced, replace with equal amounts of granulated sugar or coconut sugar. You can also try using honey or maple syrup, but then you would need to adjust the other liquids in this recipe.