Chop the chocolate finely and melt it over a warm water bath. Unpack the ice cream confection. Mix marzipan with cocoa and knead well. Roll out marzipan, cut out 24 antlers (approx. 3 cm long) and cut out 12 muzzles (approx. 2.3 cm Ø).
Cut the cords in half. Stick the muzzles on 12 ice cream confectionery undersides with the melted chocolate. Stick a chocolate lens in the middle of each snout. Glue 2 eyes with chocolate to the edge of each one and attach the antlers to the top of the confectionery accordingly.
Let it set. Then tape each reindeer head to an ice cream cone body. Put strings around the "neck" as a scarf. Put them in a cold place.
Chop the candies into small pieces and warm them up with milk in a small pot. Stir until a smooth mixture is formed. Cream 150 g butter, sugar, salt and vanilla sugar with the whisk of the hand mixer.
Stir in the eggs one by one. Mix flour and baking powder and alternately stir in caramel milk. Stir in almonds.
Line recesses of a muffin tray (12 recesses) with paper cups. Spread the dough evenly into the tins. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 20 minutes.
Remove and let it cool down.
Cream 75 g butter and icing sugar. Add the cream cheese and whip the mixture. Pour cream into a piping bag with a large star-shaped spout and squirt a large tuff on each muffin. Place one reindeer on each muffin and chill for about 30 minutes.