Preheat the oven to 350 degrees. Line two cookie sheets with parchment paper.

Whisk the flour, kosher salt, and baking soda together in a medium bowl.

Beat your butter, sugar and brown sugar together with your mixer on medium speed until light and creamy, about 5 minutes.

Add in the eggs one at a time and then vanilla just until combined.

Turn the speed down to low and carefully add in the flour mixture just until it’s combined.

Stir in the chopped chocolate.

With a 1/4 cup scoop, scoop out the dough into balls.

Arrange them on a sheet pan about 2 inches apart.

Bake for 15 to 18 minutes, just until the edges start turning brown. Halfway through rotate the pans so the cookies will cook evenly.

Let them cool on the cookie sheet for 5 to 10 minutes.

In your mixer’s bowl mix butter and shortening.

Then add in the confectioners sugar and mix it little bit little until the sugar is incorporated into the butter/shortening mixture.

Add in the vanilla extract and hot water.

Add 5-10 drops of red food coloring and Continue mixing the buttercream for 10 minutes on medium speed until light and fluffy.

Once cookies are made and cooled and frosting is made cut each cookie in half to make 2 semi- circles.

Lay the cookie halves on a baking sheet.

Using a piping bag, pipe the buttercream on the cookies.

On 1/2 of the cookie place the marshmallows into the front of the semi-circle to create the vampire's teeth.  Place the other half of the cookie onto the top of the marshmallows gently pressing down so the top will stick. Repeat this with all the cookies

Add two slivered almonds to the front of the cookie leaving a small space in between to create the vampire fangs. Repeat this on all the vampire mouths.