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CHOCOLATE CRUNCH COOKIE:
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Heat oven to 375.
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Cream butter and brown sugar in a stand mixer. Add molasses, salt, cocoa powder, and egg. Beat until thoroughly mixed and slowly add flour. Mix until a dough ball forms. Remove the dough from the mixing bowl, and roll out 1/8 inch thickness on floured cutting table.
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Using pentagon shape template, cut out as many shapes as you need (12 pentagons per cookie) and bake for 6-8 minutes.
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Once out of the oven, cover with parchment. Using a slightly smaller baking sheet, press down on cookies to ensure they are smooth.
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ROYAL ICING:
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In a stand mixer, beat egg whites till frothy. Add sugar until desired consistency is reached.
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ASSEMBLY:
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Once cookies have cooled, assemble halves using royal icing. (This part is hard so be patient. I printed out the pattern, cut it out, and taped the edges together and trimmed about a 8th inch off the bottom points. Then, I flipped it upside down and assembled cookies over it. Once set, I removed it. There may be an easier way to do it, but this method worked for me.).
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After your halves have set and dried, glue them together using royal icing. Once that sets, use a dremel tool to perfect the edges, carve out one of the faces for the teeth, and created grooves along all the edges.
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Decorate it with royal icing and use some gold powder paint to highlight the desired areas.
