Open the packets of wafers and crush finely into a large glass or ceramic bowl; either using a food processor or blender, or by crushing them in a ziplock bag, until they are crumby. Do not remove the cream from the wafers; they help make the dough.
Dissolve the coffee powder in the vanilla and rum.
Add the 1/3 cup of cocoa powder, the coffee-ed rum and the glucose syrup. Mix together until well blended.
If you want a smoother dough, keep going until it kind of resembles play-dough.
Put into a glass or ceramic bowl (if you were using a food processor.)
Scoop out about half a teaspoon of dough.
Mold it into a ball with clean hands or press against the side of the bowl repeatedly until it's in a rough ball shape.
When you're happy with the shape, put it into a shallow bowl that has extra cocoa powder in it.
Roll ball in the cocoa powder with a different teaspoon or chopsticks until well coated. You may wish to use icing or powder sugar, or dessicated coconut or sprinkles.
With spoon or chopsticks, move balls into a plastic container. Fill the container, and keep in the fridge for at least 3 days before eating to allow it to fully absorb the alcohol and settle.