Brown the butter

• Melt the butter in a saucepan over medium heat and cook until deeply golden and fragrant.
• Pour the hot browned butter directly over the brown sugar and granulated sugar and mix until well combined.
• Let the mixture cool slightly.

Make the cookie dough

• Add the eggs, vanilla and heavy cream to the cooled butter mixture and mix until smooth.
• Add the flour, cocoa powder, baking soda and salt and mix until a soft dough forms.
• Add the black gel food coloring and mix until the dough reaches the desired black color.
• Let the dough rest so the cocoa absorbs excess moisture and the dough becomes less sticky.

Make the cheesecake filling

• Mix the softened cream cheese, powdered sugar, vanilla and salt until smooth.
• Add the red gel food coloring until a deep, vibrant red is reached.
• Portion the filling into 12 tablespoon-sized portions on a lined baking sheet, spread into discs and freeze until firm.

Assemble the cookies

• Portion the cookie dough into 12 equal portions.
• Flatten each portion, place a frozen cheesecake center in the middle and completely seal the dough around the filling.
• Roll into a smooth ball and place on a lined baking sheet, leaving plenty of space between each cookie.

Bake

• Preheat the oven to 180 °C (350 °F).
• Bake the cookies until the edges are set and the centers are still soft.
• Let the cookies cool on the baking sheet before decorating.

Decorate the spiderwebs

• Melt the marshmallows until soft and stretchy and allow them to cool slightly.
• Stretch small amounts of marshmallow between your fingers over the cooled cookies to create spiderwebs.
• Add candy eyeballs while the marshmallow is still tacky.