For the cake:

1. Preheat oven to 350 degrees, grease and cover the bottom of the cake pan with cocoa powder. 
2. Whisk the flour, sugar, cocoa, baking soda, baking powder, cinnamon and salt into the bowl of an electric mixer fitted with a paddle attachment.
3. In another bowl, combine the buttermilk, oil, eggs, vanilla, Cointreau, and bourbon. With the mixer on low speed, slowly add the wet ingredients to the dry.
4. Next, add in the coffee and mix to combine.
5. Pour the mixture into each skull until 3/4 full. You will need to make these in two batches. Bake for 20 minutes. Set aside to cool completely. 

For the glaze:

1. Cook the cream on medium heat until it starts to boil. 
2. Place the white chocolate chips in a heatproof bowl, pour the boiling cream on top and let sit for 15 minutes.
3.  Stir until smooth and pour over the cooled skull cakes. 

For the coulis:

1. Combine the sugar and water in a small saucepan and heat to make s simple syrup. Puree the simple syrup, raspberries, and Cointreau until smooth.