Gingerbread cookie wreath:

Gingerbread cookie:

• *If using a package gingerbread cookie mix, prepare as per package instructions then skip down to 'wreath' instructions (Note: it may not be as strong as the homemade one I recommend)
• Preheat oven to 350 degrees F (175 degrees Celcius)
• Spray a 12 inch round pizza pan with non- stick cooking spray.
• Stir the dry ingredients together in a large bowl and set aside.
• Combine light corn syrup, light brown sugar and margarine in a 2 quart saucepan. Stir constantly over medium heat  on stove top until margarine is melted.
• Stir the liquid into the flour mixture. Mix well with a spoon, then using hands as dough becomes stiff.
• Chill the dough until it is easy to handle (10 – 15 minutes approximately)

Wreath:

• Roll the dough out to ¼ inch thickness directly onto pizza pan (it is easier than trying to transfer the dough after it's rolled out).
• Then trim around the edges of the pizza pan with a sharp knife.
• Use the rim of a bowl (or anything round that is approximately 4-5 inches across) to cut out the center of the wreath (to get the wreath shape).
• Remove excess dough  * you can use it to cut into shapes for cookies, as desired.
• Bake for 12- 15 minutes or until golden brown. *Check for air bubbles during baking and poke them with a toothpick.
• Remove and cool  for 5 minutes. Then gently lift around edges, with a pie lifter (or similar utensil), while it's still warm, so it will be easier to remove from the pan.
• Transfer by sliding onto large cooling rack. If you don't have a large cooling rack that will accommodate this size of cookie, then leave it on the pan until completely cooled. When completely cooled, transfer to large (14 inch) cardboard cake tray, large flat platter or cake platter.

Assembly:

• Spread all the chocolate cream cheese evenly over the gingerbread cookie wreath, using a butter knife.
• Slice kiwis (see NOTES for video on best way to peel kiwis - it works! ) and diagonally layer

Make the pecan pine cones (you can also do this in advance):

• Cut large tootsie rolls in half. Microwave tootsie roll on ½ power in microwave for about 20 seconds or until it is a little soft and therefore pliable. Lay tootsie roll on parchment paper.
• Melt chocolate melts in microwave on ½ power (5 power on my microwave) in 30 second intervals for up to 1 ½ - 2 minutes, stirring each time, until melted. * do not get any water near utensils, bowls etc as the chocolate will seize. 
• Rub some melted chocolate candy melt on the tootsie roll and add a layer of pecans. Allow to harden for about 5 minutes. Rub a little chocolate melt on each pecan halves as you layer pecans to  build the pine cone upwards and outwards. 
• You will likely need to stop and allow the 2nd layer to harden before putting on the final layer. You only have to worry about doing one side, as they are laying flat ( 2D.) When pine cones are completely hardened, transfer to wreath and place them equal distance from one another.
• Spray with edible gold spray ,if desired, then allow a few minutes to dry before adding
• Add grapes and maraschino cherries to wreath. *Be sure to pat the cherries dry with a paper towel before placing on wreath.

Make raspberry bow:

• Poke raspberries through 2 wooden skewers to make the bottom of the bow.
• Place raspberries on 2 wooden skewers and lay on top of wreath at the bottom (see photo). Poke the top, sharp end of the skewer into the fruit at the top so it will stay in place.
• Then arrange remaining berries in a circle on each side to look like a bow.

Garnish:

• Sprinkle with powdered sugar/icing sugar, then slice, serve and enjoy!

  * You can cut into 16 pieces or larger pieces