In advance: Make candy bases. Place smallest round cutter from set on Non-Stick Cookie Sheet. Fill 1/4 in. deep with melted candy tinted green. Tap to settle; chill until set. Make one for each treat. Attach to bottom of cones using melted candy.
Prepare cereal treat mixture. When cool enough to handle, shape into mounds, approx. 2 3/4 x 1 3/4 in. high, for ice cream scoops. Use top side of smallest round cutter from set to imprint a groove on flat side of scoop for resting on cone top. Let cool completely on buttered waxed-paper covered board.
Ice bottom with melted pink candy; let set on fresh waxed-paper covered board. Place flat-side down on Cooling Grid over waxed paper-covered Cookie Sheet. Cover with melted pink candy; tap to settle and let set. Use melted Light Cocoa candy to pipe topping; add sprinkles and candy cherry. Let set.
Fill prepared cones with candy coated chocolates; position icing decoration on top. Position candied scoop on top of filled cone.
* Combine Pink Candy Melts with Pink Candy Color for darker pink shown.