Reindeer ginger pops

1 package Betty Crocker gingerbread cake and cookie mix
1/3 cup lukewarm water
28 small pretzel twists
28 wooden sticks with rounded ends
1 ounce semisweet baking chocolate
1/2 teaspoon shortening
56 white oval-shaped licorice candies
28 red cinnamon candies

1. Mix gingerbread mix (dry) and lukewarm water until dough forms. Cover and refrigerate about 15 minutes or until dough is easy to handle. Wrap dough in plastic wrap, leaving ends open. Roll dough into log about 7 inches long. Pinch along top of log and plastic to form one corner of triangle. Roll log over; pinch again to form second corner. Roll log over; pinch again to form third corner. Straighten sides of log to form a triangular-shaped log. Close ends of plastic wrap; refrigerate at least 2 hours.
2. Meanwhile, cut pretzels lengthwise in half, placing large knife on pretzel and pressing down on knife with palm of hand to cut pretzel in one motion. Preheat oven to 400 F. Unwrap log; cut into 1/4-inch slices. Insert 1 inch of wooden stick into a corner of each cookie slice. Place slices about 2 inches apart on ungreased cookie sheet. Reshape cookies if necessary. Insert 2 pretzel halves into top of each cookie slice for reindeer antlers. Bake 6 to 8 minutes or until edges are firm. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
3. Line plate with waxed paper. Place chocolate and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture can be stirred smooth. Dip half of each licorice candy into melted chocolate mixture, using tweezers to hold candy. Let dry on waxed paper. Attach licorice candies and cinnamon candies to cookies, using melted chocolate mixture (reheat if mixture has hardened), for eyes and nose of each reindeer. Store in airtight container.