Melt chocolate and peanut butter over double boiler, stirring until smooth and creamy. Remove from heat.

Add cereal and stir to coat all pieces in chocolate mixture. Cool 20 minutes.

Place confectioner's sugar and cocoa powder in large plastic food storage bag. Add cereal pieces and shake vigorously to coat. Set aside.

In large mixing bowl, mix peanut butter, chocolate hazelnut spread, coconut oil and vanilla extract on high speed until well combined. Add confectioner's sugar and mix on low speed until a thick dough forms. If dough feels too soft or sticky, add more confectioner's sugar to adjust consistency.

Divide dough into 6 portions. Shape each portion around pretzel stick to form cone, wider at base and narrower at top.

Starting at bottom, press cereal into dough in staggered spiral pattern, angling pieces slightly upward to resemble pinecone. With sharp knife, slice cereal pieces in half to form top of each cone.

Dust each pinecone with confectioner's sugar and edible glitter.

Serve immediately. Store leftovers in airtight container at room temperature for up to 3 days.