Work station #2 . . . Rather than roll each and every cookie into a ball (and make for messy hands), I used my METAL measuring table spoon (if you use plastic, it'll break) . . . . . . and then rolled them into balls all at once . . . I highly recommend using parchment paper so the cookies come right off the sheet, AND a cookie sheet with edges so the rolled dough balls don't fall off. I speak from experience. I thought I'd try three types of chocolate (I also have Andes™ crème de menthe baking chips, but that didn't appeal to me) . . . . . . and the decos (I KNEW I was saving these Minute Rice containers for SOMEthing . . . I just didn't know WHAT, 'til today) . . . The original recipe stated SIX DOZEN cookies . . . to which I would add . . . yeah, if you make 'em grape-sized! I made 35 cookies; next year, I'll make a double batch in the first place.
These cookies are very delicate, so when the second cookie broke into the chocolate, I changed the cookies from Chocolate-Dipped to Chocolate-Frosted. Luckily, I have several very small spatulas that worked just fine.
Turns out that semi-chocolate and white chocolate chips have about the same melting point; the milk chocolate chips don't. In fact, they went from solid to crumbs, with no melting point in between. So Neal added some milk and tried to heat that; he ended up with hot chocolate, which he drank. I would assume that milk chocolate melts better in a double-boiler than in the microwave. When Neal saw we both had chocolate on our shirts, he sang THIS, which is now an earworm. And this is what I had after a half hour or so of frosting and dipping into decos . . . THE RECIPE I USED
I don't bother with the "roll in powdered sugar" part of the recipe.

DOS LECHES-NOG CAKE HERE