MIX cream cheese, cookie crumbs and zest until well blended.
SHAPE into 40 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Fit tubes of icings with star tip; use to pipe small flower onto top of each ball. Gently press nonpareil into center of each.
REFRIGERATE 1 hour or until firm.
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