1 Grease and line two oven trays with baking paper.
2 Process butter, sugar, cocoa, flours and baking powder until mixture resembles fine breadcrumbs. Add eggs and process until mixture comes together. Turn dough onto a lightly floured surface. Knead gently until smooth. Divide dough in half.
3 Roll one half of dough between two sheets of baking paper until 5mm thick. Using a 6cm fancy cutter with a 2cm hole in centre, cut biscuit shapes from dough. Carefully place shapes, 3cm apart, onto prepared oven trays. Using a skewer, make a 5mm hole at the top of each cookie.
4 Cut each boiled lolly in half. Place one half of each lolly in the centre of each shape. (Lollies will melt during cooking.) Decorate shapes with cachous.
5 Cook in a moderate oven (180C) for about 8 minutes or until lollies have melted and biscuits are firm to touch. Stand on trays for 5 minutes before transferring to a wire rack to cool.
6 Repeat process with remaining dough and lollies.
7 Thread lengths of curling ribbon through holes in cookies and tie ends to form necklaces and bracelets

Hint: Fancy cutters are available from selected homewares stores. We purchased our cutter from Victorias Basement, Sydney, NSW (02) 9261 2674.