Preheat the oven to 350°F and line 2 baking sheets with parchment paper or nonstick mats.

In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.

In a different large bowl, beat together the melted butter, brown sugar, and sugar. Mix in the espresso powder, vanilla, egg, and egg yolk. Slowly add the flour mixture, and stir until completely combined.

Scoop rounded tablespoonfuls of the dough into your hands, and roll into balls. Then roll each ball in sugar to coat it completely. Place on your baking sheet, and press down each dough ball slightly with the bottom of a glass. Space each cookie about 2-3 inches apart.

Bake until the cookies are set and have cracks on the edges and top, 8-10 minutes. Then allow to cool completely.

In a mixer whip the butter until it is fluffy. Add in the vanilla and salt and mix until combined.

Add in powdered sugar and heavy whipping cream. Alternating between the two. I like to add in 1 cup of powder sugar followed by 2 tbs of heavy whipping cream, let it combine and then add the next round of powdered sugar and heavy cream.

Once everything is added, mix on high for 20-30 seconds. Then add in the orange food gel and mix on medium low until full incorporated.

To decorate simply frost a nice layer of the orange buttercream onto each cookie.

Then make a web by using the black gel to make three circles and then drag a toothpick from the center out crossing the black lines.

Place a Lindor truffle in the center of the web and add a chocolate covered blueberry for the head.

Using the chocolate frosting and a piping bag or a little baggie with corner cut off, pipe on the 8 spider legs.

Enjoy!