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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, and a pinch of salt until smooth and add red coloring. Portion into 12 tbsp-sized portions, flatten into discs & freeze until firm.
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.
Melt marshmallows until stretchy. Cool slightly, then stretch over the cooled cookies to create webs. Add candy eyeballs while marshmallow is still tacky.