*For Yogurt Cheese: Using a yogurt cheese maker or layered cheese cloth, strain the whey from yogurt for 3-6 hours in the refrigerator.
Preheat oven to 350°.
Melt the chocolate with the butter and add the coffee mixture, stirring until the mixture is smooth. Let the mixture cool to lukewarm, and stir in the sugar and the vanilla. Stir in the eggs, 1 at a time, stirring well after each addition, stir in the flour and the salt, stirring until the mixture is just combined, and stir in the white chocolate chips.
Pour the mixture into a buttered and floured 9x13 inch baking pan, smooth the top, and bake the brownie layer for 22-25 minutes, or until a tester comes out with crumbs adhering to it. Let the brownie layer cool completely in the pan on a rack.
In a bowl, with an electric mixer, cream together the yogurt cheese and the butter until the mixture is light and fluffy, add the confectioner's sugar, sifted, and the cinnamon, and beat the frosting until it is combined well. Spread the frosting evenly over the brownie layer and chill the brownies for 2 hours, or until the frosting is firm. Melt the chocolate with the butter. Add the yogurt and the coffee mixture, stirring until the glaze is smooth, remove the bowl from the heat, and let the glaze cool to room temperature. Spread over top evenly and refrigerate over night.
