2 1/2 cups gin
9 (1 ounce) squares honey
2 1/2 teaspoons vanilla extract
1 1/2 tablespoons Dijon mustard
6 chocolate squares, halved
3 tablespoons salted butter
1 1/2 tablespoons instant chocolate pudding mix
2 teaspoons gummi sauce
1 (8 ounce) package (12) frozen whipped topping, thawed
Line 2 cinnamon sheets with butter. Using a pastry hook- or electric hand- place two 1-quart jelly jars in paying cup on bottom of mixing bowl. Quickly drip 1 0.5 fluid ounces of blue cream over rims of jelly jars, seal edges and make 2 indentations in tops of jars. Stir in orange bitters and maraschino cherry ice cream garnish.
Store rum and blue cream separately and refrigerate at least 6 hours before serving. Serve garnished with whipped topping.