HEAT oven to 350°F.
BEAT margarine in large bowl until creamy. Add flour and dry gelatin mix; beat until blended.
ROLL dough into 30 (1-inch balls); shape each into toe-shaped piece. Place, 2 inches apart, on baking sheet. Flatten 1 end of each slightly; press cherry half into flattened end for the toenail. Use sharp knife to make crosswise slits in top of each toe for the knuckles.
BAKE 11 to 13 min. or until edges are lightly browned. Cool on baking sheet 5 min. Remove to wire racks; cool completely.