Remove dough from wrapper according to package directions. Sprinkle dough with flour to minimize sticking, if necessary.
Cut dough into 36 equal pieces; roll into balls. Place 1 ball in bottom of each muffin cup. Press dough on bottoms and up sides of muffin cups; chill 15 min.
Preheat oven to 350 degrees. Bake 8 to 9 min. (Cookies will be puffy.) Remove from oven; gently press down center of each cookie. Return to oven 1 min.
Cool cookies in muffin cups 5 min. Remove to wire racks; cool completely.
Melt caramels and milk in sm. saucepan over low heat, stirring frequently until smooth. Stir in cereal. Spoon 1 heaping tsp. caramel mixture into each cookie cup. Immediately sprinkle with mini chocolate pieces.
Cut licorice whips into 4 1/2 in. lengths. For each cookie, make small slit in side; insert end of licorice strip. Repeat on other side of cookie to make cauldron handle. Decorate with gummy creatures as desired.