Bake or buy a simple chocolate cake.
Pop it in the blender and blend until crumbly.
Add a quarter of a cup of cream cheese, a quarter of a cup or raisins, 2 tbsp of rum and mix together.
Roll in to little balls and pop in to the fridge for a few hours.
Pop lollipop sticks in to the bottom of your cake balls.
Place 200g dark chocolate in a bowl and melt in a microwave for about 2 minutes.
Dip the cake balls in to the chocolate, making sure to cover the entire cake and stand up to dry in a glass.
Melt down the white chocolate and then drizzle a small amount on the top of your cake pops. Let it dry for a few seconds and then add three edible balls to the center with two springs of angelica at ether side, to look like holly. Stand in the glass again and leave to dry.