In small microwavable bowl, microwave caramels and whipping cream uncovered on High 1 to 2 minutes, stirring after 1 minute, until caramels are melted and smooth. Spoon about 1/2 teaspoon caramel in center of each cookie; sprinkle with salt. Immediately top each caramel-filled cookie with 1 candy, slightly pressing into caramel. Let stand about 10 minutes or until caramel is set. Store covered in refrigerator up to 1 week.