Beat heavy cream until it is foamy; gradually add confectioners’ sugar, beating until soft peaks form. Stir in Kahlua. Spread the Kahlua-cream mixture over the bottom half of each ladyfinger; cover each with the top half. Spread about 2 teaspoons fudge topping over the top of each eclair, and top each with a handful of chocolate-covered coffee beans.
For the children on your list, substitute 1/4 teaspoon peppermint extract for Kahlua and garnish with crushed peppermint candies.