Place a rack in the center of the oven and preheat oven to 200 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

In the bowl of an electric mixer using the whisk attachment, beat egg whites on medium-low speed until frothy. Add sugar, a little at a time, and continue to beat on medium-high speed until stiff. Beat in vanilla. (The meringue should feel smooth and not gritty between your fingers). Optionally, fold in almonds.

Transfer the dacquoise to a pastry bag fitted with a half-inch tip (You can also use two spoons to form the cookies, as I often do). Pipe two half-inch rounds onto prepared baking sheet.

Bake for one and a half hours to one and three-quarters hours, rotating the baking sheet halfway through to ensure even baking. The dacquoise are done when they are pale in color and fairly crisp. Turn off the oven, open the door a crack, and leave the dacquoise in the oven to finish drying several hours or overnight. The meringues can be covered and stored at room temperature for several days.

In a two-quart pot, combine chocolate, margarine, sugar, coffee, cinnamon, and water. Cook over low heat, stirring constantly, until mixture is smooth.

In the bowl of an electric mixer, beat eggs until fluffy. Fold into chocolate mixture. Set aside.

Melt chocolate.

In the bowl of an electric mixer, beat nondairy whipped topping with confectioners’ sugar until stiff. Place one dacquoise layer on a plate. Spread with melted chocolate. Top with a spoonful of chocolate cream (you can use a piping bag) and a spoonful of whipped topping. Add an additional dacquoise layer and repeat layers. Garnish with shaved chocolate and chopped nuts.