I inadvertently created a "Gourmet Ding-Dong," as one of my guinea pigs said (Thank you, Roger!). Having never tasted a ding-dong before, I wasn't sure if that was a good thing! One thing for sure, these mini-cakes were for total chocolate lovers. It was basically chocolate layered in chocolate, covered in chocolate and then wrapped in chocolate. These are 2-inch round, 3-inch tall red velvet cakes layered with dark chocolate ganache. Half of them were filled with cinnamon cream filling and the others were filled with coffee buttercream. They were all covered in milk chocolate plastic (or modeling chocolate) and topped with a bit of buttercream and chocolate leaves or flowers (in order to separate the two flavors).