Line a 9X9 inch baking dish with plastic wrap.
Add the hot coffee and sugar to a medium bowl, whisk to dissolve the sugar.
Add 2 packets of gelatin mixture and whisk to make sure there are no clumps.
Stir in the vanilla extract.
Pour the coffee mixture into the prepared pan and refrigerate for at least 1 hour, or until firm.
Using a wooden skewer poke holes in the surface of the coffee gelatin layer.
Heat 1 cup of Baileys Irish Cream in a microwave-safe bowl until it almost simmers, then whisk in 3 packets of unflavored gelatin, until dissolved, and making sure there are no clumps.
Whisk in the remaining Baileys into the mixture and pour the mixture over the coffee gelatin layer. Refrigerate for at least 2 hours, or until completely firm.
To cut and serve, gently lift the entire sheet of gelatin out of the pan using the edges of the plastic wrap.
Cut into 36 smaller or 24 larger squares. Top with small dollops of whipped cream and garnish with chocolate sprinkles on some and shaved chocolate.
Refrigerate until ready to serve.