To Kahlua in measuring cup, add enough water to make 1/3 cup liquid.
In small saucepan over low heat, melt chocolate; cool.
In large bowl, beat shortening, sugar, eggs and vanilla until light and fluffy.
Stir in chocolate.
In small bowl, combine flour, baking powder, salt and cinnamon.
Add dry ingredients to egg mixture alternately with 1/3 cup liquid.
Cover; refrigerate until firm.
Roll out dough, one fourth at a time, about 1/4 inch thick on well-floured surface.
Cut out with bear-shelped or other cookie cutters.
Place 2 inches apart on ungreased cookie sheets.
Bake in preheated 350° oven 8 to 10 minutes.
Remove to wire racks to cool.
Spread Chocolate Icing in thin, even layer on cookies.
Let stand until set; decorate as desired.