In a large saucepan, combine marshmallows and butter, stir over medium-low heat until melted.

Remove from the heat; stir in pudding mix until blended. Stir in cereal.

Stir in mini chocolate chips. Press into a buttered 15-in x 10-in x 1-in pan.

Refrigerate for 30 minutes.

Using a 3 or 4-inch tombstone shaped cookie cutter, cut out shapes.

In a shallow microwave-safe dish, heat the white chocolate chips or cinnamon flavored chips with shortening at 50% power until melted; stir until smooth.

Frost tombstone tops with melted white or cinnamon chip mixture; place un-frosted side down on foil.

Let set up for one hour.

With brown or black decorating gel, write on tombstones.

Let stand until set. Gently remove from foil.