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Special equipment: a candy thermometer, electric mixer, spice grinder, 2-inch round silicone candy molds and 3 disposable pastry bags
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For the raspberry jelly: Combine the sugar and agar in a medium saucepan fitted with a candy thermometer.
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Whisk in the cold water and add the glucose syrup.
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Cook at a gentle boil while stirring until the mixture reaches 223 degrees F, about 8 minutes.
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Remove the agar mixture from the heat and allow to cool to 194 degrees F. Add the raspberry juice, stir to incorporate and pour into 2-inch round silicone candy molds.
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Allow to set for 45 minutes in the refrigerator.
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For the handcrafted peanut butter: Process the dry roasted peanuts in a spice grinder until smooth.
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Add the canola oil and process again, then add the agave nectar and process until smooth, about 1 minute.
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Transfer the peanut butter to a piping bag and set aside.
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For the applesauce shortbread: Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
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Cream the butter and sugar together with an electric mixer until light, about 3 minutes.
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Add the egg, applesauce and cream and mix to incorporate, about 1 minute.
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Add the flour, vanilla and salt and mix until the dough holds together, about 1 minute.
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Transfer the dough to a pastry bag and cut a 1/4-inch opening at the end.
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Pipe out 2-inch circles of the dough onto the prepared baking sheet and bake until golden brown, about 10 minutes.
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Let cool.
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Transfer the peanut butter to a pastry bag, pipe the peanut butter onto the cooled shortbread cookies and spread it out to the edges.
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Top each with the cooled and set raspberry jelly.
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To decorate: Put the chocolate in a heatproof medium bowl.
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Fill a medium saucepan with a couple inches of water and bring to a simmer over medium heat.
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Remove from the heat and set the bowl of chocolate over the water to melt.
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Stir until smooth and transfer to a piping bag.
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Cut a small opening at the end of the pastry bag and decorate the tops of each cookie with spider legs.
