In advance, prepare dough and roll out 1/8 in. thick. Cut tombstones using cutter from set. Cut out triangle easels, 2 in. high x 1 in. wide, using knife. Bake and cool cookies.
Prepare Color Flow icing. Tint portions gray and black. Using tip 3 and full-strength gray icing, outline tombstone cookies. Using tip 3 and thinned gray icing, fill in. Let dry overnight.
Use tip 7 and full-strength gray icing to outline cookie. Use tip 2 and full-strength black icing to pipe inscription on tombstone cookies. Let dry.
Melt white Candy Melts candy according to package directions. Attach easels to back of tombstone cookies with melted white candy.
Bake and cool 13 cupcakes. Bake brownie pops in mold supported on cookie sheet.
Place brownie pops on cooling grid positioned over waxed paper-covered board. Cover pops with melted white candy. Tap grid gently to remove excess candy. Chill to set in refrigerator.
Prepare buttercream icing. Tint small amount black; reserve some white. Ice tops of cupcakes lightly with white icing and spatula.
Roll out fondant 1/8 in. thick. Cut circle using second largest circle cutter. Loosely cover brownie pops with fondant.
Place brownie pops on top of cupcakes. Use tip 3 and black icing to pipe mouths and dot eyes on ghosts. Position cupcakes on dessert stand. Position cookies around dessert stand.