Directions:

Adjust oven racks to upper and lower third of oven. Preheat oven to 350 degrees F. Spray 2 large baking sheets with cooking spray.

Stir together cake mix, melted butter and eggs in large bowl until well blended. Drop by rounded tablespoons onto baking sheet to make 30 dough balls. Pour sprinkles into a small bowl. Dip top of 12 dough balls in sprinkles and return to baking sheet.

Bake cookies 9 to 11 minutes, until centers are set, rotating pans about halfway through baking. Cool on pans 1 minutes. Remove from pans to wire rack to cool completely.

Set aside 1/2-cup chocolate frosting. Spread remaining frosting on flat side of sprinkle cookies. Create cookie sandwiches with one sprinkle cookie and one undecorated cookie.

CAKE BATTER DIP:
Place remaining cookies, reserved 1/2-cup frosting and cream cheese in food processor and process until smooth. Scrape dip into a bowl. Tear 4 PEEPS Marshmallow Ghosts into small pieces and fold into dip.

Place PEEPS Marshmallow Ghosts and Monsters on pretzel sticks. Break pretzel rods so they are 2 different lengths. Scoop cake batter dip evenly into 12 small jars. Insert PEEPS pretzel sticks and pretzel rods into dip. Rest a sandwich cookie on top of each jar. Fill in spaces with lollipops and licorice. Serve dessert jarcuterie immediately.