Place chocolate in a medium heat-safe bowl. Set aside.

Combine the sugar, water, and lemon juice in a small saucepan over medium heat. Stir until the sugar has dissolved. Bring mixture to a boil, without stirring, and let cool 2-3 minutes, until the mixture is deep amber in color and reaches 350 F.

Remove the mixture from the heat and stir in ⅓ of the heavy cream. When the cream stops bubbling, add another ⅓ of the cream and then the rest.

Stir in the butter, one piece at time. Stir in the salt.

Return to medium and cook, stirring constantly, until the cream and butter are fully incorporated.

Pour the caramel over the chocolate pieces and let sit for 5 minutes. Whisk until the chocolate has melted, the caramel has incorporated, and the ganache has a smooth, glossy finish.

Cool at room temperature until the ganache is at room temperature, about 4 hours. Store in the refrigerator if not using right away.

In a small bowl, whisk together the powdered sugar and meringue powder.

Add the warm water and beat on low speed until combined. Turn to medium high speed and beat until the icing is glossy and holds stiff peaks. The icing should be thick but pipable. Mix in additional water if needed.

Divide the icing into two bowls. Mix the desired amount of green gel food coloring into one of the bowls. Transfer the icing to a piping bag fitted with a leaf tip. Mix the desired amount of red food coloring into the other bowl. Transfer the icing to a piping bag fitted with a small round tip.

Line a baking sheet with a piece of wax paper.

Pipe two holly leaves next to each other so that they touch at one end. Repeat so that you have enough for each cookie and a couple in case any break (15-20).

Using the red icing, pipe small dots onto the place where the two leaves touch. I piped three dots to make a hidden Mickey.

Let the icing decorations dry, uncovered, until hardened, about 2-3 hours.

In a medium bowl, whisk together the flour and salt. Set aside.

In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until incorporated.

Add half of the flour mixture and mix on low speed until combined. Add the remaining half of the flour and mix until combined.

Roll the dough into a large ball and then flatten into a disk. Wrap in plastic wrap and refrigerator for 30-60 minutes.

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

Transfer the dough to a floured surface and roll out to ⅛ - ¼ inch thickness.

Cut out the cookies using a Spaceship Earth shaped cookie cutter or a round fluted cookie cutter. Transfer the cut-out cookies to the prepared baking sheets and place in the refrigerator for 15 minutes.

Bake cookies for 12 minutes or until the edges are beginning to brown. Let cool for a couple minutes on the baking sheet before transferring to a wire rack to cool completely.

In a medium bowl, whisk together the flour, cocoa powder, and salt. Set aside.

In a separate bowl, beat the butter and sugar until light and fluffy. Add the egg and vanilla and beat until incorporated.

Add half of the flour mixture and mix on low speed until combined. Add the remaining half of the flour and mix until combined.

Roll the dough into a large ball and then flatten into a disk. Wrap in plastic wrap and refrigerator for 30-60 minutes.

Preheat the oven to 350 F. Line two baking sheets with parchment paper.

Transfer the dough to a floured surface and roll out to ⅛ - ¼ inch thickness.

Cut out the cookies using a Spaceship Earth shaped cookie cutter or a round fluted cookie cutter. Transfer the cut-out cookies to the prepared baking sheets and place in the refrigerator for 15 minutes.

Bake cookies for 12 minutes or until the edges are beginning to brown. Let cool for a couple minutes on the baking sheet before transferring to a wire rack to cool completely.

Place about 1 tablespoon of salted caramel ganache on top of each chocolate cookie. An easy way to do this is to transfer the ganache to a piping bag and pipe the ganache onto the cookies.

Place a vanilla cookie on top of the ganache covered cookies and gently press it down until the ganache spreads to the edges of the cookie.

Refrigerate the assembled cookies for 20 minutes.

Combine the powdered sugar, meringue powder, corn syrup, and lemon juice in a large bowl.

Beat in 4 tablespoons of warm water. The icing should be smooth and not too thick. Add additional water if needed.

Cover with plastic wrap until reading to use.

Dip the vanilla side of the cookie into the royal icing. Wipe off an excess frosting.

Then, dip the frosted side of the cookie into the silver sanding sugar.

Place a dab of royal icing onto the back of the holly decoration and gently press onto the top of the decorated cookie.

Let the cookies set for 15 minute before eating.