Preheat oven to 350° F. Line a baking sheet with parchment paper and set aside.

In a medium bowl, whisk together flour, cocoa, espresso powder, baking soda and salt. Set aside.

In a large bowl of a stand mixer (or using a hand mixer), beat butter, sugar and brown sugar on high speed until light and fluffy, about 2 to 3 minutes.

Add eggs and beat until incorporated, about 30 seconds. Add Irish cream and mix until combined, about another 30 seconds.

With the mixer on low, slowly add the flour mixture to the wet ingredients. Mix just until combined.

Scoop about a tablespoon of dough and roll into a ball. Place on cookie sheet. Repeat with remaining dough placing each ball about 2 inches apart on the baking sheet.

Bake for 10 minutes or until the edges are set and the tops of the cookies are soft. Cool for 5 minutes on the baking sheet then transfer to a cooling rack to cool completely.

To make the icing, whisk together confectioners' sugar and Irish cream until you reach desired consistency. Dip half the cookie into the icing and immediately garnish with sprinkles.