Line an 8-inch square pan with foil. Lightly grease foil.
Mix sugar, cocoa, cinnamon, and salt in medium mixing bowl. Heat butter, cream, and coffee granules in a small saucepan until butter melts. Remove from heat and add vanilla. Pour into sugar mixture and combine thoroughly. Stir in pecans.
Place in prepared pan; spread with spoon or pat lightly with oiled hands. Chill a minimum of 1 hour.
Lift fudge from pan. Cut into 1-inch squares with a sharp knife OR use a small (1-1/2 inch) cookie cutter to cut into shapes.
TIP: Can be made ahead and stored in an airtight container at room temperature.