Cut each licorice rope into 3 pieces. Then, cut each piece lengthwise into 3 thin strips.
(Done this way, each rope should give you 9 legs. I included 18 extra licorice ropes in the ingredients in case any legs need to be redone!)
Scoop the white frosting into a small Ziploc baggie. Press the air out of the bag and seal it.
Squish the frosting into one corner, and then snip off a very tiny piece of the corner of the bag: the opening should be very small to pipe out the frosting.
Assemble the spiders:
Place two cookies bottom-side up on a work surface.
Spread ½ teaspoon of raspberry preserves onto each cookie.
Arrange 8 of the licorice strips onto one of the cookies, 4 on each side, sticking out over the edge of the cookie.
Place the other cookie preserves-side down on top of the other cookie to make the sandwich. Adjust the position of the legs if need be.
Pipe two small dots of frosting on the top cookie where the eyes will go, and stick a candy eye onto each frosting dot. Pipe a mouth below the eyes.
Repeat these steps with the remaining cookies, preserves, licorice strips, and candy eyes until all the spiders are assembled.
With any leftover frosting you can add if you wish some meany eyebrows above the eyes, fangs to the mouths, or decorations to the spider bodies.
Serve:
Arrange the spider sandwich cookies on a serving platter (decorated with spiderweb doilies if you have them!) and serve.
The sandwich cookies can be covered with plastic wrap and kept at room temperature for up to 3 days.