Preheat the oven to 350°F and line 2 baking sheets with parchment paper or nonstick mats.
In a bowl, whisk together the flour, cocoa powder, baking soda, baking powder, salt, and cinnamon.
In a different large bowl, beat together the melted butter, brown sugar, and sugar. Mix in the coffee, vanilla, egg, and egg yolk.
Slowly add the flour mixture, and stir until completely combined.
Scoop rounded tablespoonfuls of the dough into your hands, and roll into balls. Then roll each ball in sugar to coat it completely.
Place on your baking sheet, and press down each dough ball slightly with the bottom of a glass. Space each cookie about 2-3 inches apart.
Make small triangles out of the dough for the ears and press those onto the cookies. Place a small red sprinkle for the nose and using the side of a fork make indents for the whiskers.
Bake until the cookies are set and have cracks on the edges and top, 8-10 minutes.
Once they are out of the oven gently press in the candy corn eyes.
Transfer to a cooling rack to cool completely.