Lightly spray 9” Pie dish with nonstick spray. Prepare crust:

Place the butter and chopped chocolate in microwave safe bowl, heat on high for 30 seconds or until just melted. Stir until smooth.

Finely grind cookies in food processor. Add chocolate mixture and process until crumbs are evenly moistened. Press into Pie dish and freeze until firm, about 30 minutes.

Arrange strawberry halves in a single layer on top of crust.

Prepare filling:

Whisk sugar, cornstarch, cocoa powder, spices, and salt in medium heavy saucepan to combine. Whisk in egg yolks to form thick paste.

Whisk in milk, then whisk over medium-high heat until mixture thickens and boils for 1 minute. Remove from heat.

Add chocolate and whisk until smooth. Whisk in bourbon and vanilla. Cool 5 minutes, whisking occasionally.

Pour filling over strawberries in crust until level with top of crust.

Chill until set, at least 2 hours and up to 1 day. Top with fresh whipped cream and more strawberries, if desired.