LAY YOUR BAKED COOKIES on a piece of parchment paper or a cooling rack.

USING A DOUBLE BOILER, melt the ruby chocolate chips using the tempering instructions provided by Callebaut (see notes).

SPOON the tempered chocolate on top of the cookies (alternatively, you can dip them). Before the chocolate cools off, sprinkle with non-pareil. Once the chocolate has hardened, they're ready to be served.