For the Crust:

1. Preheat the oven to 350°F and spray a 9-inch tart pan with nonstick spray.
2. Place the chocolate wafers and sea salt in your food processor and pulse a few times to break the wafers down to a coarse crumb.
3. With the machine running, stream in the melted butter. Pulse a few times until the crust starts to clump together. Press the crumb mixture into the prepared tart pan, pressing it evenly on the bottom and up the sides of the tart pan.
4. Bake for 15 minutes. Remove from the oven and allow to cool to room temperature.

For the Filling:

1. Chop the chocolate and place it in a large heatproof measuring cup.
2. Heat the cream, spices, and salt in a medium saucepan over medium heat until the cream is hot and starting to bubble around the edges.
3. Pour the hot cream over the chopped chocolate and let sit for 1 minutes. Gently stir the mixture together until the chocolate is completely melted and the mixture is creamy and smooth.
4. Meanwhile, microwave the cookie butter in another heatproof measuring cup in 20-second increments until it is melted and easily pourable.
5. Pour the chocolate ganache into the baked crust and smooth out the surface.
6. Drizzle the cookie butter on top of the ganache, distributing it evenly. Using a toothpick, gently swirl together the chocolate and cookie butter mixtures. Place the tart in the fridge to set for at least one hour.
7. Slice the tart after it has set (doing this while it is still chilled is best) and sprinkle with flaky salt just before serving.