Combine first 7 ingredients; mix well. Press firmly into 2 greased 9-inch pie plates. Bake at 350° 15 minutes. Let cool completely.
Cream 3/4 cup butter; gradually add 1 cup sugar, beating at medium speed of electric mixer until light and fluffy. Add melted chocolate and 1 tablespoon coffee powder; beat well. Add eggs, one at a time, beating well after each addition. Pour filling into baked pie crusts. Cover and chill 8 hours.
Before serving beat whipping cream, 2 tablespoons coffee powder and coffee liqueur until soft peaks form. Gradually add powdered sugar, beating well. Spread over chilled pies. Garnish with chocolate curls, if desired.