Thaw the cookie dough and divide into two portions if you are dying it two separate colors.

Squeeze the food coloring onto each of the portions and knead it in by folding the dough multiple times. Make sure to wash your hands between kneading the different colored dough as this will result in a “dirty” color.

Roll out the dough one portion at a time, making sure to flour the rolling pin and surface, to about 1/8 of an inch thick.

Using the larger cookie cutter, cut out your hearts and place them in groups of four.

Place the smaller cookie cutter in the center of two of the hearts and cut out a hole. For each Pinata cookie, you will need 4 cookies and only two should have the center cut out.

Make sure to check on the cookies after every 2 minutes to make sure they don’t brown because the effect of the food coloring won’t be as prominent.

Let the cookies cool completely before assembling.

To assemble, group your cookies. Each group should have 2 cookies with the center cut out and 2 regular hearts.

Pipe a ring of the frosting on the border around the regular heart. You may also spread it with a knife if you are careful.

Place the cookie with the center cut out on top, pipe another ring, place another cookie with a hole cut out on top. I like to alternate colors but you could easily just use one color for the whole cookie.

You should now have three stacked cookies with an indentation in the center. Fill the indentation with M&Ms, sprinkles, or whatever candy you chose.

Pipe a final ring of icing around the border and seal with the regular cookie.

Decorate with edible markers and decorative icing and serve.