I have tried 2 tablespoons of cocoa powder with some dried morello cherries and cherry brandy.   It might be better to increase the cocoa to 3 tablespoons as the flavour was a bit mild.  

I made plain chocolate with 3 rounded tablespoons of cocoa powder.

Ginger with 1 rounded tablespoon of ground ginger with crystallized ginger bits and whisky.   Good flavour, but grated root ginger might be an improvement on the powder.

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I made the instructed coffee ice cream which was yummy, then experimented by using cocoa powder instead of espresso powder and used cinnamon whiskey instead of coffee liqueur. Another great success! Didn't stop there - then made a mocha version with one spoon each of coffee powder and cocoa powder, toasted some desiccated coconut and added with Malibu. I now have a list of 30 co-workers who want the recipes. Next one to make will be chocolate ice cream with orange baileys!!! Then mint.............the possibilities are endless!