Combine espresso and Torani in a 9x13 inch baking dish. Freeze uncovered until ice crystals begin to form, about 1 hour. Stir the crystals with a fork. Return to freezer and stir every 30 minutes until granita freezes with a light feathery texture, about 3 hours total. Serve immediately with a dollop of whipped cream and a sprinkling of cinnamon or cocoa.