Heat oven to 375°F.
Unroll dough onto work surface; press into 14x12-inch rectangle. Using 3 1/2-inch round cutter, cut dough into 12 rounds. Place dough rounds on ungreased cookie sheet.
Bake 8 to 10 minutes or until edges are golden brown and top is dry to the touch. Remove from cookie sheet to cooling rack. Cool 10 to 15 minutes.
Meanwhile, in small bowl, beat cream cheese, butter, rum extract and brewed coffee with electric blender on medium speed until smooth. Gradually beat in powdered sugar until light and fluffy.
Spoon about 1 tablespoon cream cheese mixture onto each flatbread; spread to cover. Top each with whipped cream; sprinkle with cocoa and coffee grounds.