2 hours in advance: Make head and arms. Tint 2 in. ball of fondant light or dark skin tone. Pinch off small amount to roll and shape 3/16 x 1 1/4 in. long arms. Flatten hands and use knife to mark fingers. Roll remaining fondant into ball for head; flatten bottom slightly. Let pieces dry on waxed paper-covered board.
Bake and cool brownie pops in silicone mold supported by Cookie Sheet. Tint fondant assorted colors; roll out 1/8 in. thick as needed. Prepare brownies for rolled fondant. Cover with a 4 in. diameter circle of fondant in skirt color. Smooth with hands; cut away excess.
For skirt base, cut 8 petals using larges leaf Cut-Out. Attach bottom 4 petals with damp brush, wide end down; leave about 1/2 in. extended beyond bottom edge and curl tips around brush handle. Attach next 4 petals between bottom petals, narrow end down, positioning so tips curve out to left and to right in front and again in back; curl tips as above.
For skirt top, cut 12-14 leaves using smallest Cut-Out. Position as above but do not curl bottom later and use 2 leaves in each gap for top later. Shape bodice from a 1 in. diameter ball; attach to skirt using fondant adhesive. Use end of brush to make holes for arms. Insert and secure arms with adhesive. Attach head.
For bangs, cut 2 leaves using smallest cutter from set; attach curved tip down, trimming as needed.
For hair, cut 3 leaves using medium cutter from set; attach 2 to sides with curved tip down, attach 1 to back with curved tip up.
For bow, roll two 1/4 in. balls; flatten and pinch end to shape lops. Use knife to mark lines. Attach to head. Roll tiny ball for know; flatten and attach. Use FoodWriter to draw dot eyes and smile.