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1
Preheat oven to 350u00b0. Let cookie dough stand at room temperature for 5-10 minutes to soften. In a large bowl, beat cookie dough and cocoa until blended. Shape into 1-1/2-in. balls; place 3 in. apart on ungreased
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2
. Coat bottom of a glass with cooking spray. Press cookies with bottom of glass to flatten, recoating in cooking spray as needed.
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3
Bake 10-12 minutes or until set. Cool completely on pans on wire racks.
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4
In a large bowl, combine corn pops, Shredded Wheat, oat cereal, cherries and, if desired, pumpkin seeds. In a microwave, melt butter and 1/2 cup chocolate chips; stir until smooth. Pour over cereal mixture; toss to coat.
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5
Place confectioners' sugar in a large resealable plastic bag; add cereal mixture. Close bag and shake to coat. Spread onto
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6
to cool.
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7
In a microwave, melt shortening and remaining chocolate chips; stir until smooth. Spread over sugar cones. Freeze until set, about 10 minutes. Fill each cone with 2 tablespoons cereal mixture.
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8
Place a filled cone on each cookie; pipe melted chocolate around base of cones to adhere. Decorate as desired with sprinkles and remaining melted chocolate. Refrigerate until set, about 10 minutes. Serve with remaining cereal mixture.
