Preheat oven to 250°F. Prepare cookie sheets with parchment paper.

In small bowl, combine sugar and cinnamon.

Using dot of icing, attach icing flower to flower nail.

In large bowl, whip meringue powder and water with electric mixer on high speed until soft peaks form. With mixer running, gradually add cinnamon sugar. Whip until stiff peaks form. Add vanilla and whip until well combined, scraping down bottom and sides of bowl as necessary.

Prepare a decorating bag with tip 1A. Pipe 2 in. diameter circles onto cookie sheets, spacing 1 in. apart.

Bake 45-50 minutes or until outsides of meringues feel firm and crisp. Cool completely on pan. Peel cooled meringues off parchment paper.

Melt candy according to package directions. Drizzle over cookies and sprinkle as desired.