PREPARATION:

1. Beat butter and sugar in large bowl at medium speed of electric mixer until creamy. Add eggs; beat until fluffy. Stir in flour, baking powder, salt and cinnamon until well blended. Form dough into ball; wrap in plastic wrap and flatten. Refrigerate about 2 hours or until firm.
2. Preheat oven to 350°F. Lightly grease cookie sheets. Roll out dough, small portion at a time, to 1/4-inch thickness on floured surface with lightly floured rolling pin. (Keep remaining dough wrapped in refrigerator.) Cut out dough with 2-1/2-inch bell-shaped cookie cutter. Transfer to prepared cookie sheets. Make small hole in top of each bell.
3. Bake 10 to 12 minutes or until edges are lightly browned. Let cookies stand on cookie sheets 1 minute; transfer to wire racks to cool completely. Decorate cookies with icings, sprinkles, sugars and decors to match wedding colors. Tie 2 bells together with ribbon.