Prepare cake pieces. Bake and cool following recipe directions. Use knife to cut cake into squares, 1 3/4 in.
Cover bottom of cakes. Melt red Candy Melts according to package directions. Use spatula and melted red candy to ice bottom on cakes. Chill until firm.
Cover cake pieces. Melt red Candy Melts candy according to package directions. Place cake pieces on cooling grid positioned over parchment paper-covered sheet pan. Pour melted red candy over cake pieces. Chill until firm.
Make chimney. Use toothpick and ruler to score brick pattern on chimney, 5/8 in. long x 3/8 in. high. Melt white Candy Melts candy according to package directions. Use tip 2 and melted white candy to pipe lines on scored areas. Chill until firm.
For chimney edge, using fondant roller with guide rings to roll out chocolate fondant 1/6 in. thick. Cut strip, 8 in. long x 3/8 in. high. Use a damp brush to brush back of strip and attach to chimney.
Make Santa?s legs. Cut candy sticks to 4 in. lengths. Insert sticks in top of chimney so that 1 3/4 in. of candy is exposed. Use melted red candy to attach if needed.
For shoes, shape black spice drops and use melted red candy to attach to tops of candy sticks.
Insert lollipop in chimney. Dip top 1 in. of lollipop stick in melted candy until covered. Insert in cake. Position cake pop in pops decorating stand. Chill until firm.