Beat softened mascarpone cheese until fluffly. Set aside.
Beat 2 cups heavy cream with sugar and vanilla, until soft peaks form (basically until you have whipped cream).
Reserve 1 cup of the whipped cream for topping.
Fold remainder of whipped cream into mascarpone cheese.
Layer honeygrams in 9x9 baking dish.
Brush with espresso.
Spread 1/2 of the mascarpone mixture over grams.
Layer with another layer of grams.
Brush with espresso.
Spread remaining mascarpone mixture.
Layer with another layer of grams.
Brush with espresso.
Top with reserved whipped cream.
Top with cocoa powder.
Refrigerate at least two hours or until ready to eat.