Step 1
Soak craft sticks for one hour in a bowl of cold water.
Step 2
In small heavy saucepan over very low heat stir chocolate chips until melted and smooth. Remove from heat; let cool.
Step 3
In large bowl with electric mixer at medium speed beat butter brown sugar and vanilla until fluffy. Beat egg in well; beat in cooled chocolate. With mixer at low speed beat in flour cocoa powder and salt until smooth. Divide dough in half.
Step 4
Preheat oven to 375 degrees F (190 degrees C) and grease 2 large cookie sheets.
Step 5
Roll each half out to 1/8 inch thickness between 2 sheets of wax paper; freeze in wax paper 5 minutes. Peal top sheets of wax paper off dough; cut dough out using 3-inch heart-shaped cutter. Reroll scraps; freeze again 5 minutes; cut out. Place half of the hearts 1 inch apart on prepared cookie sheet.
Step 6
Drain sticks pat dry. Place one stick on each heart to make 2 1/2 inch handle pressing lightly into dough. Place remaining hearts on top; press edges gently to seal. Bake about 12 minutes until firm to touch. Cool on wire racks.
Step 7
In 2-quart heavy saucepan over very low heat or in top of double boiler set over barely simmering water stir white or milk chocolate until melted and smooth; if using both chocolates melt in separate 1-quart pans. Remove from heat.
Step 8
Holding each lollipop by handle dip into chocolate to coat on both sides; let excess chocolate drip back into pan. Place each lollipop as it is coated on wax-paper-lined cookie sheet; refrigerate 20 minutes until chocolate is set.
Step 9
To Make Icing: In large bowl with electric mixer at high speed beat egg white and confectioners' sugar until very smooth. If desired remove small portion of icing to separate bowl; tint with drops of food coloring. Spoon icing into decorating bag fitted with small writing tip; pipe over lollipops in desired patterns. Decorate with assorted candies and decors; attaching with dots of icing.