• Prepare molds. (I used shot glass-sized plastic cups, but you can also use cupcake wrappers or mini-muffin tins.) Spray them lightly with cooking spray.

Coffee layer (bottom)

• Whisk coffee and water together in a small saucepan. Sprinkle gelatin over top and allow to rest for 5 minutes until gelatin is softened and the liquid’s surface appears slightly wrinkled.
  1 cup coffee, 1/2 cup water, 5½ teaspoons gelatin powder
• Warm the liquid over medium heat for 2 to 3 minutes, stirring until gelatin is completely dissolved. Do not let boil. Remove from heat.
• Whisk in the Kahlua or Irish whiskey.
  1 cup coffee liqueur
• Next, fill the molds. Distribute the liquid evenly among the molds, leaving enough room for a second layer. Refrigerate until firm, approximately 30 minutes to 1 hour.

Cream layer (top)

• Whisk half-and-half and water together in a small saucepan. Sprinkle gelatin over top and allow to rest for 5 minutes until gelatin is softened and the liquid’s surface appears slightly wrinkled.
  1/2 cup half-and-half, 1/2 cup water, 2¾ teaspoons gelatin powder
• Warm the liquid over medium heat for 2 to 3 minutes, stirring until gelatin is completely dissolved. Do not let boil. Remove from heat.
• Whisk in the Irish cream.
  1/2 cup Irish cream whipped cream
• Fill the molds. Distribute the liquid evenly among the half-filled molds. Refrigerate shots 3 to 4 hours more before serving.
• Serve. If using a mold (in lieu of cups), dip the bottom of the pan into hot water for 5 seconds. Run a paring knife around the edge of the Jell-O to loosen. Flip out the molds onto a wax paper-lined surface. Keep chilled until serving. Sprinkle with more sanding sugars before serving.