Chocolate Mice

In a large bowl, beat the cream cheese with the butter, 1/2 cup of the confectioners' sugar and the melted chocolate.
Crumble 1 1/2 of the warm cake layers into the bowl and beat at low speed until incorporated.
Roll level tablespoons of the mixture into 3 dozen ovals, tapering one end to shape the nose.
Arrange the mice on a wax paperlined baking sheet; press a toothpick into the tail end of each.
Refrigerate until firm, 30 minutes.
Meanwhile, preheat the oven to 275.
Crumble the remaining 1/2 cake layer and spread on a rimmed baking sheet.
Bake for 30 minutes, stirring frequently, until almost dry.
Very finely crush the crumbs.
In a microwave-safe bowl, heat the white and extra-bittersweet chocolate together on high power until three-quarters melted.
Stir the chocolates until completely melted and cooled to 90 on an instant-read thermometer.
Working quickly, and using the toothpick as a handle, dip the mice into the chocolate to coat; let any excess drip back into the bowl.
Roll the mice in the cake crumbs and press 2 pumpkin seeds into the heads of each mouse to make ears.
Refrigerate until firm, about 20 minutes.
In a bowl, combine the remaining 1/2 cup of sugar with water to make a stiff glaze.
Transfer to a small plastic bag and snip off a tiny corner from one end.
Pipe eyes on the mouse.
Remove the toothpicks and insert a licorice whip into each indentation for the tails.