Chill whipping cream, and the bowl and wire attachment of your mixer.
In the meantime, mix coffee beans, cardamom, star anise and ½ quart [½ lt] of water in a 1 quart [1 lt] pot. Simmer over very low heat until the liquid has reduced to half.
In the meantime, whisk the cream with the wire attachment at medium-high speed until it forms soft peaks (1 ½ minutes). Add sugar and whisk until it forms firm peaks (2-3 mins).
Sieve coffee to eliminate solids. Mix with the Kahlúa and brown sugar, and split equally into 6 cups. Top with a swirl of cream, and sprinkle with cocoa and cinnamon.