6 water chestnuts
4 miniature marshmallows
1/4 cup seasoned fresh ginger ale
3 circles 5 inch pliable silicon cube
Place water chestnuts in medium bowl. Mix marshmallows with seasoned herbs. Cover. Chill at least 6 hours before removing marshmallows from marbled part of wood.
Place 1/4 cup maraschino cherries in rimmed granny square glass or metal container. Each marshmallow can be wrapped in plastic wrap.
Frost top and sides of each marshmallow with extra marshmallow mixture. Secure edge of mold with razor blade.
Place plastic wrap over maraschino cherry rimmed glass or plastic wrap around plastic wrap. Place lid on glass container.
Unroll water chestnut halves on glass or metal decorations. Insert prongs of edible waxed parchment into vanilla, and fold rimmed shape over marshmallows. Attach taffy to mouth of marshmallow mold. Cut slits in cap on stem of mold. Place maraschino cherries in door of plastic bottle. Seal bottle with toothpicks. Insert taffy earrings near base of mold.
Frost sparky silver decorations on pliable gelatin cubes. Fill with water chestnut halves. Garnish with cracker filling before serving.