Pulverize the cookies to fine crumbs in a food processor. Combine the crumbs with the cream cheese in a large bowl and knead together with your hands. Press the cookie mixture into the cavities of the silicone canel? mold tightly until overflowing. Use a knife to cut away the excess cookie mixture, creating a flat even surface. Freeze until solid, about 1 hour. Remove from molds and place on a wire rack.

Combine the powdered sugar and corn syrup in a medium bowl. Add milk 1 tablespoon at a time until a thick glaze is formed. Add food color; mix. Add additional milk until the mixture is thick but still pourable. Use a spoon to cover the cookie shapes with the glaze. Let stand until the excess glaze has run off the sides and then sprinkle with white jimmies. Refrigerate until firm, about 1 hour.

Preheat oven to 350?F. Place 6 cupcake liners in a muffin pan. Combine the egg, milk, vegetable oil, vanilla, and coffee in a large glass measure. Stir together well. In a separate large bowl, combine the flour, sugar, cocoa powder, baking powder, and salt. Pour the wet ingredients into the dry ingredients and mix until incorporated. Divide the batter evenly between cupcake liners. Bake for 13-15 minutes, or until the tops spring back when touched. Let cool completely.

Cut the domes off of the cupcakes and save for later. Place a cupcake in each pot and cover with 2 tablespoons of chocolate spread. Place the green cactus portion on top, pressing it into the cupcake slightly. Sprinkle cacao nibs around the edges of the cactus portion where the chocolate spread is exposed. Top each cactus with a fondant or ready-made flower.