To Make the Gummy Worms:

1. Combine boiling water, raspberry jello, and unflavored gelatin in a bowl, stirring until dissolved. Allow to cool until lukewarm.
2. Stretch out the flexible straws and place them in a tall container.
3. Stir in the heavy cream and green food coloring into the lukewarm mixture.
4. Pour the mixture into the straws and refrigerate for at least 9 hours.
5. To remove the gummy worms, run the straws under warm water to release the gelatin.

To Make the Chocolate Pecan Cookies:

1. Preheat the oven to 350°F and line two cookie sheets with parchment paper.
2. In a bowl, beat together butter, sugar, salt, baking powder, espresso powder, and cinnamon. Mix in the egg and vanilla extract.
3. Stir in the flour, cocoa powder, and pecan pieces.
4. Roll the dough into a log, refrigerate until firm, then slice into thin rounds.
5. Bake for 8-10 minutes, or until firm. Allow to cool completely.

To Make the Dark Chocolate Mousse:

1. Whip the heavy cream to stiff peaks and set aside.
2. In a double boiler, whisk together egg yolks, espresso, 2 tablespoons sugar, and salt until the mixture lightens in color and doubles in volume. Remove from heat and stir in dark chocolate.
3. Whisk egg whites with the remaining sugar until stiff peaks form. Gently fold the egg whites and whipped cream into the chocolate mixture.

To Make the Chocolate Whipped Cream:

1. Whip together the heavy cream, cocoa powder, and sugar until stiff peaks form.

To Assemble:

1. Line a 9-inch springform pan with plastic wrap.
2. Crush the chocolate pecan cookies and spread a layer on the bottom of the pan.
3. Pour the dark chocolate mousse over the cookie layer and spread evenly.
4. Add a layer of chocolate whipped cream on top.
5. Sprinkle more crushed cookies over the whipped cream for a “dirt” effect.
6. Decorate with homemade gummy worms.