For the spread: Put the chocolate chips, cocoa powder and almond oil in a double boiler and melt over medium-low heat until smooth; be careful not to burn the chocolate. Remove from the heat and stir in the nut butter and salt. (Makes about 1 1/2 cups; leftovers can be stored, tightly covered, in the refrigerator for up to 5 days.)
Make the pizzas: Preheat the oven to 450 degrees F. Place a large (12- to 14-inch) cast-iron skillet in the oven.
Divide the pizza dough into 4 pieces, place on a parchment-lined baking sheet, cover loosely with plastic wrap and bring to room temperature. Pat each of the dough pieces into a 3-inch circle.
Combine the sugar and cinnamon in a small bowl; mix to blend. Roll each piece of dough in the cinnamon sugar, then return to the baking sheet to proof, uncovered, for another 15 minutes. Stretch the dough pieces into 5-inch circles.
Carefully remove the skillet from the oven, flip it over and brush with oil. Transfer 1 or 2 two of the dough rounds to the skillet bottom; the pan is extremely hot, so be careful. Place the upside-down skillet back in the oven and bake until the dough poofs around the sides and the bottom sets, about 5 minutes. Repeat to par-bake the remaining dough.
Meanwhile, in a bowl, plump the raisins in 1/3 cup hot water and the bourbon. Let stand for 10 minutes, then strain, discarding the liquid.
Spread each pizza with about 1/4 cup chocolate-almond spread. Sprinkle with some raisins, then dollop with marshmallow cream and sprinkle with crushed cookies.
Place the topped pizzas on an oven rack wrapped in aluminum foil; bake until golden and toasted on the top and crispy on the bottom, 5 to 7 minutes. Serve warm.