Line a half sheet rimmed baking tray with parchment or a silicone baking mat.

Melt the chocolate chips over a bain marie or double boiler. Whisk in the butter and honey, stirring gently until butter melts.

Remove from heat. Stir in the cornflakes and continue stirring until cereal is completely coated.

Stir in the chopped walnuts.

With a tablespoon, spoon the cereal mixture into mounds on prepared tray.* (You should have 15 mounds total.)

With a chopstick or the end of a spoon, make a 1/2-inch hole in the center of each mound.

Dot with M&Ms or cinnamon red hots. Dust with edible glitter and edible foil stars.

Set aside to cool at room temperature, about 1 hour.

With a small stepped palette knife, gently lift wreaths from tray. Serve immediately.

Layer leftover wreaths between sheets of parchment or wax paper. Store in the refrigerator for up to 1 week.