• Cream together the butter and sugar in an electric mixer fitted with a paddle attachment.
• Add cane sugar syrup and vanilla, mixing well.
• Add salt, cinnamon, flour, and black cocoa then mix into a stiff dough.

Begin shaping mice:

• Use one tablespoon dough per mouse.
• Shape into a flattened oval or pear shape.
• Make an indentation on the underside of dough and smooth edges.
• Place dough indentation side down on a parchment lined baking sheet.
• Insert two almonds as ears, and three appropriately colored sugar pearl for eyes and nose.
• Then using toothpick, carefully pry out the sugar pearls, leaving indentations. Keep the almonds in.

Chill dough on baking sheet for one hour.

• Half hour into chilling, preheat your oven to 375F.
• Place baking sheet in hot oven and bake for 15 minutes.
• Allow cookies to cool on the baking sheet.
• When cool, use the edible adhesive to dab a little in the indentations and attach eyes and nose.
• Roll out pieces of caramels into a thin rope. Flatten one end and apply a dab of edible adhesive and gently press onto the rear of the mouse.
• Curl tail around and apply a dab of adhesive on the edge of the back and tack the tail there, and curl it around as desired.
• Allow cookies to dry and set undisturbed.
• Store in single layer in tins when set.