• Melt the black candy melts. Transfer to a piping bag and cut a small hole in the end.
• Decorate the brownies: Pipe black “stitches” and swirls over each brownie. Press one candy eyeball onto each to make quick monster brownies. Set aside.
  
• Make cookie “dirt”: Pulse sandwich cookies in a food processor to fine crumbs.
• Prep broom components: Cut each cheese slice in half to form 12 rectangles. Snip fringe along one long edge of every rectangle.
  
• Assemble the cauldron: Spoon pudding/ganache into a small cauldron cup or ramekin. Top with cookie “dirt” and tuck gummy worms so they drape over the rim.
  
• Build cheese broomsticks: Wrap a fringed cheese rectangle around the end of a pretzel stick (fringe pointing down). Tie gently with a chive to secure. Repeat for ~12 brooms.
  
• Face basics: Place the 3 brie wheels on a large round board. Add 2 olive slivers for eyes on each brie. Make lips with raspberry pieces (a thin sliver of cheese or salami can be a “tongue/teeth” if you like).
  

Give them hair & collars:

• Winifred: ruffle-fold salami slices and arrange as big red hair above one brie.
  
• Mary: mound blackberries as tall, swirled hair above a second brie.
• Sarah: frame the third brie with cheese cubes as blonde waves.
• Add clusters of green grapes under Winifred. Use clementine segments under Mary and raspberries for Sarah.

Fill out the board:

• Fan crackers in a few spots.
  
• Nestle the cauldron “dirt” dip near the top.
• Add monster brownies to one side.
• Tuck in prosciutto rolls, salami folds, pistachios, olives, extra berries, and cornichons.
• Line up the cheese broomsticks near the crackers for easy grabbing.
• Adjust colors so every area has a mix of light/dark and sweet/savory.
• Tuck sprigs of rosemary to fill in areas and create color accents.