Place a 10-inch skillet over low heat. Add the orange and lemon peel, Sweetie Magic, cloves, cinnamon stick, cognac and Grand Marnier. Stir until the sugar is dissolved. Continue to stir until the liquid is warm. Flame the mixture by lighting it with a kitchen lighter or a match. Pick up the peels with forks or tongs and ladle the flaming liquid over the peels, allowing it to run down the peels and back into the skillet. After flaming for about 1 minute, add the coffee slowly. Continue to stir until the flames die out. Using a small ladle, transfer the Café Brulot to demitasse cups and serve immediately.