Bloom the yeast by mixing the active dry yeast, sugar, and warm milk together and letting it sit for 10 minutes until foamy.

In a large bowl, mix the flour, black cocoa powder, salt, and sugar together.

Add the whisked eggs, vanilla, and softened butter to the dry ingredients and mix.

Incorporate the yeast and milk mixture, and mix until blended. Optionally, add black food coloring.

Switch to a dough hook attachment and knead on medium speed for 7-10 minutes until the dough pulls away from the sides and springs back when pressed.

Form the dough into a ball and place in a greased bowl. Cover and let rise in a warm place for 1-1 ½ hours until doubled in size.

While the dough rises, prepare the filling by mixing the softened butter, brown sugar, black cocoa powder, and salt together in a small bowl.

Grease a 9×13 inch casserole dish and set aside.

Once the dough has risen, punch it down, roll it out into an 18 x 12 inch rectangle, and spread the filling evenly over it.

Roll up the dough tightly into a log, cut off the ends, and cut 12 rolls about 1 ½ inches wide.

Place the rolls in the prepared dish, pour room temperature heavy cream in between each roll, cover with plastic wrap, and let proof in a warm spot for about an hour until doubled in size.

Preheat the oven to 350°F about 15 minutes before the rolls are done proofing.

Bake the rolls for 20-25 minutes.

While the rolls bake, prepare the cream cheese frosting by mixing the softened butter until pale and fluffy.

Add the cream cheese and mix until combined, then sift in the black cocoa powder and powdered sugar gradually, mixing on low speed until combined.

Mix in the milk to slightly thin the frosting and add black food coloring if desired.

Let the rolls cool for 5 minutes, then cover with cream cheese icing and top with candy eyes and Halloween sprinkles.