Preheat oven to 350 degrees F. Have ready two or three large baking sheets lined with parchment paper.

In a saucepan set over medium-low heat, melt the butter, unsweetened chocolate,chocolate chips and butterscotch chips. Remove from heat and stir to make sure chocolate is fully melted. Stir in the cocoa powder, then stir in both sugars, the eggs, vanilla and coffee.

Stir the flour, baking powder, salt and cinnamon together in a large mixing bowl, then add the chocolate mixture to the flour mixture and stir until blended. The batter should be soft, but it should hold its shaped when scooped. If for some reason it seems runny, allow it to stand for a few minutes.

Using a medium size cookie scoop, Scoop 12 mounds onto one of the parchment lined sheets. If desired, sprinkle tops with nuts. Bake for 8 minutes. Repeat, using remaining cookie sheets and baking one sheet at a time, until all cookies are baked.

After baking, allow the cookies to cool on the baking sheet for 2 minutes, then carefully transfer to a wire rack and let cool completely. If making ice cream sandwiches, put them in a freezer bag and freeze until solid, then sandwich cookies with small scoops of ice cream. Wrap individually.