Make cake circles. Prepare white and chocolate cake batters following recipe directions. Tint chocolate batter black. Bake and allow cakes to cool according to pan package directions. Use smallest round 1 3/4 in. cookie cutter from set to cut three white and three black cake rounds for each treat.
Use tip 12 and black icing to pipe a swirl from back edge following the curve of the container, then filling in the center. Push black cake round on top. Repeat to add two more layers of black icing and cake, finishing with a layer of icing. Use use a spatula and smooth icing level with top of treat pops.
Decorate treat pops. For bow tie, use fondant roller to roll out spice drops on granulated sugar-covered countertop. Use small heart Cut-Out to cut two hearts. Use narrow end of tip 5 to cut out center knot. Use tip 5 and icing to attach hearts and knot to outside of treat pops.
For top hat, use black construction paper and cut a circle, 2 3/4 in. Use top of treat pop as a pattern and cut out center of paper circle. Slide onto container to just under black icing/cake section.
For eyes, use tip 5 and icing to attach candy eyeballs to outside of treat pops.
For mouth, use scissors to cut black shoestring licorice, 3/4 in. long. Use tip 5 and icing to attach to outside of treat pops.