Prepare as directed, using one of the following options: Chocolate Fruit Cups: Fill Chocolate Cups with seasonal fresh fruit just before serving. Top each with small dollop of thawed COOL WHIP Whipped Topping. Cinnamon-Cream: Gently stir 1/2 tsp. ground cinnamon into 1 cup thawed COOL WHIP Whipped Topping; spoon into Chocolate Cups. Chocolate Mousse: Microwave 4 oz. BAKER'S Semi-Sweet Baking Chocolate and 1/3 cup whipping cream in large microwaveable bowl on HIGH 1-1/2 min. or until mixture comes to boil. Stir until chocolate is completely melted. Blend in 1 tsp. vanilla. Cool 5 min. Gently stir in 2 cups thawed COOL WHIP Whipped Topping; spoon into Chocolate Cups. Chocolate-Peanut Butter Cups: Gently stir 1 cup thawed COOL WHIP Whipped Topping into 1/4 cup creamy peanut butter until well blended; spoon into Chocolate Cups. Chocolate Macaroon Cups: Toast 1/3 cup BAKER'S ANGEL FLAKE Coconut as directed on package; cool completely. Set aside 1 Tbsp. coconut for garnish. Add 1/8 tsp. almond extract to remaining toasted coconut; toss lightly. Add to 1 cup thawed COOL WHIP Whipped Topping; stir gently until well blended. Spoon into Chocolate Cups; sprinkle with reserved coconut.