Preheat the oven to 350 degrees Fahrenheit. Line two large baking sheets with parchment paper.

In a large bowl, mix the Devil’s Food cake mix, eggs, and oil until well combined. If desired, add black food coloring to deepen the color.

Scoop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Do not flatten the dough balls.

Bake for 8-10 minutes, or until the edges are set. The centers may appear soft but will firm up as they cool. Allow the cookies to cool for 5 minutes on the baking sheet before transferring to a wire rack to finish cooling.

While the cookies cool, prepare the frosting. In a medium bowl, beat the softened butter until creamy. Gradually add the powdered sugar, black cocoa powder, vanilla, salt, and 1 tablespoon of milk, beating until the frosting is smooth and spreadable. Adjust the consistency with more milk if needed.

Once the cookies are completely cool, spread a generous amount of black cocoa frosting on top of each one.

Draw pupils on the M&Ms using the edible marker, then press two M&Ms onto each cookie for the eyes.

Place a large heart-shaped sprinkle upside down under the eyes to create the nose.

Use kitchen shears to cut small pieces of black licorice for the whiskers and press them into the frosting around the nose.

Break the Hershey chocolate bars into pieces along the cuts, then cut each piece into two squares. Cut each square diagonally into two triangles, and press the triangles into the top of the cookie to create the ears.

Allow the frosting to set for a few minutes before serving.