PREPARATION:

1. Preheat oven to 350°F. Grease cookie sheets; set aside. Remove dough from wrapper according to package directions. Combine dough and cocoa powder in large bowl; mix until well blended. Evenly divide dough into 16 pieces; shape into balls. Flatten each ball onto prepared cookie sheet into 3-1/2- to 4-inch circle. Bake 6 to 8 minutes or until set. Cool on cookie sheets 5 minutes; transfer to wire racks to cool completely.
2. Line large tray with waxed paper. Place 1 cup chocolate chips in small microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes or until melted, stirring at 30-second intervals. Coat outside of sugar cones with chocolate using clean pastry brush. Stand up on prepared tray; let set.
3. Place remaining 1/2 cup chocolate chips and butter in small microwavable bowl. Microwave on HIGH 1 to 1-1/2 minutes or until melted, stirring at 30-second intervals. Stir mixture to blend well. Place cereal, pumpkin seeds and cherries in large bowl. Pour chocolate mixture over cereal mixture and stir until thoroughly coated. Sprinkle mixture with powdered sugar, 1/3 cup at a time, carefully folding and mixing until thoroughly coated.
4. Fill cone with snack mix. Brush cone edge with melted chocolate; attach to center of cookie and let set. Repeat with remaining cones, snack mix and cookies. Decorate hats as desired with melted chocolate, colored sugars and decors.