-In a small bowl, dissolve the espresso powder in boiling water. And rum. Stir and set aside to cool.
-In a large bowl, whisk together the pudding mixes and the milk until thickened.
-With a hand mixer (or using a stand mixer) in a large bowl, whip the Neufchatel cheese and ricotta until smooth and creamy.
-Add the whipped cheese mixture into the pudding mixture and stir well to combine.
-Using a pastry brush, generously brush the espresso/rum mixture onto each ladyfinger (you may also wish to dip the ladyfingers quickly into the espresso/rum mixture).
-Gently break each soaked ladyfinger into smaller pieces to fit inside the parfait glasses.
-Using six parfait glasses, place a layer of soaked ladyfinger pieces in the bottom of each glass.
-Spoon the pudding/cheese mixture into a large zip-type plastic bag. Gently squeeze the mixture into the bottom corner of the bag. (You can also use a pastry bag), Snip the corner with a scissor.
-Without using too much pressure, top the ladyfingers layer with the pudding/cheese mixture.
-Using the same technique (with the whipped topping and the zip-type bag), pipe the whipped topping over the pudding/cheese layer.
-Continue with the additional layers of soaked ladyfingers, pudding/cheese, and the whipped topping to finish.
-Sprinkle each parfait with a light dusting of cocoa powder, and a small sprinkle of mini chocolate chips.
-Refrigerate at least 4 hours for best taste.