Soften gelatin in cold coffee in a saucepan; stir over low heat until gelatin is dissolved.
Add hot coffee and sugar; stir until sugar is dissolved.
Chill until mixture is thickened, but not set.
Split 9 or 10 ladyfingers and dip one end of each in melted chocolate.
Whip chilled gelatin mixture until light and fluffy.
Whip cream (one cup at a time) and fold into gelatin mixture along with pecans and extract.
Spoon mixture into a 9-inch springform pan to a depth of about 1/2 inch.
Stand chocolate tipped ladyfingers upright around edge of pan, having chocolate tips upmost.
Spoon in about one third of the gelatin mixture and cover with a layer of plain split ladyfingers.
Add another half of the gelatin mixture and a layer of split ladyfingers.
Top with a layer of gelatin.
Chill until firm.