Caramel Apple Heads

For Hats: Place cookies on cutting board. Using tip of a paring knife, make a slit in middle of each for a stick. Insert stick to check opening size. Remove stick; set aside. With a serrated knife, saw 1 1/4-inch off wide end of cones. Spread melted chocolate on cut ends; glue cone onto cookies. For Hatbands: Cut candy into strips to fit around hats with a slight overlap. Moisten one end; wrap around hat, overlapping moist end. Press to adhere. For Hair: Cut each licorice twist in half crosswise, then in half lengthwise. cut 6 to 8 "hairs" from cut end to 1/4-inch of uncut end. For mouths and teeth: With paper backing left on fruit roll, use scissors to cut a mouth from each strip. Snip each marshmallow in half, then each half in half again. Press 2 teeth onto each mouth. For Noses: Cut 3 caramels in half diagonally. Shape each piece into a nose. Line a cookie sheet with waxed paper or foil; coat with nonstick cooking spray. With scissors, cut about 1/2-inch off each stick; insert cut end in stem end of each apple. Coat blade of a knife with nonstick cooking spray. Microwave caramels and water in a 2 1/2-cup bowl on HIGH (100%) 3 to 4 minutes, stirring every minute (careful, use a potholder - mixture gets very hot!), until smooth and bubbly. Dip apples 1 at a time, letting excess drip back into bowl. When dripping stops, scrape caramel off bottom of apple with coated knife. Place on prepared cookie sheet. Refrigerate just until caramel sets, about 15 minutes. To assemble: Press hair (8 strips per apple), hats, eyes and noses in place. Peel mouths off paper; press in place.