AWESOME, a request for the recipe, I love it!

Here it is:

RECIPE

The marshmallows require a a full day to dry before making these so you'll need to plan ahead to have the marshmallows done before.

Ingredients

Kahlúa Marshmallows:
½ cup Kahlúa
3 1/2 tablespoons gelatin (3 1/2 packets)
2 1/2 cups sugar
1/2 teaspoon salt
2/3 cup water
2 tablespoons palm or maple syrup
1 teaspoon vanilla
powdered sugar for dusting

Cookies:
1 cup (2 sticks) butter, softened
1 1/2 cups sugar
1 cup cocoa powder
1 teaspoons salt
2 teaspoons vanilla extract
2 1/2 cups flour

Ganache:
200 grams (about 1 1/4 cups) semi-sweet dark chocolate, roughly chopped
2 tablespoons heavy whipping cream

Instructions

Marshmallows:

1. Grease a jelly roll pan with oil and dust well with powdered sugar; set aside. Pour Kahlúa in to a stand mixer bowl and fit with the whisk attachment, then sprinkle gelatin in and set aside.
2. Now pour the sugar, salt, water, and syrup into a saucepan and place over medium heat. Stir until the sugar dissolves then bring mixture to a low boil and cook, stirring occasionally for 10 to 12 minutes until a thermometer reads 240 degrees F (115 C or softball stage) then remove from heat.
3. Turn on mixer and, while mixing, pour syrup mixture slowly into gelatin mixture and beat on low until combined. Increase speed a little at a time while allowing mixture to cool and beat until big and fluffy, it should take about 10 minutes and should be about 3 times the volume when done. Once fluffy, beat in vanilla; then scrape into prepared pan with a lightly oiled rubber spatula and spread into even layer and dust top with powdered sugar. Place pan in a cool place for 8 hours or overnight to set up.
4. Dip a 2-inch round cookie cutter into powdered sugar and cut marshmallows (the extra can be saved an used for another purpose, assuming you don't eat it all). You should end up with about 24. Dip in powdered sugar to coat all sides and store in an air-tight container until ready to use.

Cookies:

1. Pre-heat oven to 350 degrees F (180 C) and line 1 or 2 baking trays with parchment or silicone mats.
2. Beat butter and sugar together in a large mixing bowl until creamed. Add vanilla, salt, and cocoa and mix until combined, then beat in flour. Roll dough out on lightly floured surface in a layer about 1/4 inch thick and cut into circles (2 inch diameter). Place cookies about 1/2 inch apart on trays and bake in batches for 8 to 10 minutes until the tops begin to look slightly crackled. Remove from oven and cool completely, at least 10 minutes, before removing from trays.

Ganache:

1. In a double broiler, combine chocolate and cream over low heat and stir until melted and smooth.

Assemble:

1. Place a few cookies facedown on a baking trays and top each with a marshmallow. Place tray in oven and toast marshmallows for 1 to 2 minutes just until they start to look a bit melty (Watch carefully and do not walk away).
2. Remove tray from oven and spread ganache onto the bottom side of a few other cookies and place on top of marshmallows; press down gently. Serve warm and messy or allow them to cool before. Store in an air-tight container for up to 5 days.