In large saucepan, combine margarine, cocoa, cinnamon and marshmallows; cook over medium heat until marshmallows are melted and mixture is smooth and creamy, stirring constantly. Stir in crisp rice cereal. Cool slightly.
Spray open metal or plastic cookie cutters of desired shapes with nonstick cooking spray. Grease large piece of waxed paper and place on work surface. With buttered hands, firmly press cereal mixture into 1-inch-thick rectangle. With sprayed cutters, cut out cookies; place on sprayed waxed paper. Press scraps together and re-cut. (Respray cookie cutters as necessary). Decorate cookies with candies. Let stand until set. Wrap each cookie individually in plastic wrap.