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Preheat oven to 350°F.
Brown butter until deeply golden. While still very warm (almost hot, not boiling), pour over sugars and mix. Let cool slightly.
Mix in eggs, vanilla & heavy cream.
Add flour, cocoa, baking soda & salt and mix until a dough forms. Add black food coloring until desired color.
Let dough rest 5–10 min so the cocoa can absorb moisture.
For the red cheesecake filling: Mix cream cheese, powdered sugar, vanilla, pinch of salt until smooth and add red coloring. Portion into 12 tbsp-sized portions, flatten into discs & freeze until firm.
Assemble: Divide dough into 12 portions (about ⅓ cup each). Flatten, add a frozen cheesecake disc, seal completely & roll into a ball. Place on a lined baking sheet with plenty of space—they will spread!
Bake at 350°F for 15–18 min, until edges are set and centers are still soft. Cool on the baking sheet.
For spiderwebs: Melt marshmallows until stretchy. Cool slightly, then stretch over the cooled cookies to create webs. Add candy eyeballs while marshmallow is still tacky.