Preheat oven to 350 degrees.

In a medium/ large mixing bowl mix together, flour, oats, cocoa powder, cornstarch, baking powder, baking soda, salt and cinnamon and whisk together and set aside.

In a large bowl mix, butter, shortening, sugar and molasses with a hand mixer on medium to high, until fluffy and pale.

Drop in your eggs and mix again until well mixed. Then pour in vanilla and mix.

Slowly add the dry ingredients a little bit at a time and mix again with the hand mixer until everything is well mixed. Now is when you can add the food coloring, add more yellow then red and only a few drops if so.

Using an ice cream scooper and a spoon, scoop about 2 tablespoons worth of the mixture and place on a tray lined with parchment paper. (Use the spoon to help slide the mixture off the scooper)

Bake at 350° for 10-12 minutes. Allow a couple minutes to cool down.

While waiting began making the cream.

In a large bowl mix butter, shortening, powdered sugar and marshmallow fluff with a hand mixer using medium to low speed. Until fluffy and pale.

Grab a snack size zip lock bag, stuff with cream and zip up, cut the tip of the bottom corner of the bag and grab a cookie and turn it upside down, begin piping the cream, making a circle and filling in the middle, topping with another cookie making a sandwich.

Serve and enjoy!!