Place first 4 ingredients in food processor, and process until smooth; set aside.
Combine the hot water and espresso granules in a medium bowl. Split the ladyfingers in half lengthwise. Quickly dip 12 ladyfinger halves, flat sides down, into espresso, and place, dipped sides down, in the bottom of a 9 x 5-inch baking dish or 1 1/2-quart baking dish. Dip 12 more ladyfinger halves, flat sides down, into espresso; arrange, dipped sides down, on top of first layer. Spread half of cheese mixture evenly over ladyfinger halves; top with 1/2 cup orange sections. Repeat layers.
Cover tiramisu with plastic wrap, and refrigerate 8 hours or overnight. Sprinkle with cocoa. Top each serving with about 1 1/2 teaspoons Candied Orange Rind.