Spray a rimmed cookie sheet with non-stick cooking spray.

Spray the inside of a large microwave safe bowl with cooking spray. Place the butter into the bowl and pour the marshmallows on top of the butter. Microwave for 2 minutes on high. Spray a heavy duty rubber spatula or plastic spoon with cooking spray. Stir the melted mixture together. If not completely melted, microwave in 15 second increments. Stir until silky.

Add the cereal to the marshmallow mixture and mix until combined well. Transfer the mixture to the prepared cookie sheet. Spray your clean hands with cooking spray and press the mixture into the pan evenly. Allow to cool for 15 minutes or so before continuing.

Use cookie cutter to make gingerbread men and circles for the gingerbread face pops. Press cookie cutter through the treats firmly and wiggle it back and forth to loosen it from the rest of the pan. Gently squeeze the sides of the cookie cutter to "grab" the treat and lift. Pop the treat out and continue to the next one.

Once you have them all cut out, insert lollipop sticks by gently twisting and pushing.

Cut the almond bark into pieces and place in a 4-cup glass measuring cup. Microwave on high for 1 minute. Stir. If there are still large piece, microwave in 20 second increments until melted and smooth.

Holding the lollipop stick and tilting the cup holding the melted chocolate, place the front of the treat into the chocolate to cover the surface. Lift and let excess drip off a bit, then place on waxed paper or a cooling rack.

Decorate with candy. Cut the tip of a gumdrop off for the buttons and use the larger end of the gumdrop as cheeks on the gingerbread circle faces. Use colorful candies for cheeks on gingerbread men. Cut miniature marshmallows in half to use as eyes on the gingerbread circle faces. Be sure to decorate with candies before the chocolate dries.

Allow the chocolate to dry before using white and black decorator icing to add rick rack and eyes.