Melt the chocolate chips, either in the microwave or on the stove top. Stir until smooth.
In a medium sized bowl, mix the melted chocolate, 2 c of the cookie crumbs, espresso powder and sour cream. When completely combined, chill in the fridge for about 30 minutes.
Make the mice: Take some of the crumb mixture and roll it into a ball the size of a walnut. Continue doing this until you’ve used all of it. You should end up with 15 or 16 balls.
Take a ball and flatten it in your palm, then take a cherry, pointing the stem out of the flattened disk (for the tail).
Shape the dough around the cherry, using your fingers to shape it into a teardrop mouse shape; leave the cherry stem sticking out the back. Do this with the rest of the balls of cookie crumb mixture.
Roll each mouse in the remaining cookie crumbs for that fuzzy mouse look. Poke 2 slivered almonds in at the front for devil horns, and decorate them with a bit of the red cookie icing for eyes and mouth.
Chill in the fridge, and store any leftovers in the fridge as well.
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