In a medum bowl, mix together the espresso, 1/4 cup of sugar and the brandy or rum. Cool. Briefly dip 8 of the ladyfingers into the coffee and then lay them in the bottom of a 4-cup shallow serving dish. Do not soak the ladyfingers. Reserve the coffee mixture.
In a medium heat-proof bowl, whisk the egg yolks together, and then whisk in the remaining sugar and the orange juice. Set the bowl over a pot of simmering water, and with a hand-held mixer or a whisk, whip for 3 to 4 minutes, or until the eggs are thick and light yellow in color. Remove from the heat and whip until cool.
Cream the mascarpone until softened, and mix with the eggs. Add the orange zest and orange liqueur. In another bowl, whip the cream to soft peaks and then fold it into the mascarpone mousse. Fold in the chopped espresso beans or chocolate chips.
Spread two-thirds of the mascarpone mousse over the ladyfingers Break up the last 4 ladyfingers and briefly soak them in the coffee-brandy mixture. Scatter them over the mousse and then cover with a smooth layer of the remaining mousse. Chill for 2 hours, dust the tiramisu with the cinnamon, and serve.