Preheat the oven to 350 degrees and line two cookie sheets with parchment paper; set aside.

COOKIES: In a large bowl, using an electric hand mixer, beat the Devil’s Food cake mix, flour, cocoa powder, eggs, and oil until a soft dough forms.

Lightly spray a tablespoon scoop with non-stick spray. Scoop a heaping tablespoonful of dough and roll into a ball, place on the prepared baking sheet. Using the palm of your hand, gently press into a 3-inch circle, repeat with the remaining dough, spacing the cookies about 2-inches apart.

Bake the cookies for 8-9 minutes, or until the edges are set. Allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

FROSTING: In a large bowl, beat the butter until creamy. Add the confectioners’ sugar, vanilla extract, and salt, then beat until combined. Add marshmallow crème, beat until smooth. Place a 1/2 cup of the frosting into a small piping bag fitted with a small round tip for piping the white squiggles.

Spread a generous layer of the marshmallow frosting on each cooled cookie. Chill the cookies in the refrigerator for 10 minutes to allow the frosting to set.

GANACHE: In a small microwave-safe bowl, pour the cream over the chocolate chips. Microwave for 45 seconds, then let it rest for 1 minute before whisking until smooth. Let the ganache cool for 5 minutes before using.

Spoon the cooled chocolate ganache over the chilled cookies. Allow the ganache to set before proceeding.

Pipe the reserved marshmallow frosting in a squiggle pattern across the top of each cookie. Let set then enjoy!