PREHEAT oven to 325º F. Grease two baking sheets.
COMBINE softened cookie dough and cocoa in large mixer bowl. This can be done with a mixer or with clean hands.
ROLL dough to 1/4-inch thickness between sheets of wax paper, using additional cocoa to prevent sticking. Cut out footballs with cookie cutter. Place 1-inch apart on prepared baking sheets. Repeat with trimmings.
BAKE for 12 to 13 minutes or until edges are set. (If using dark baking sheets, check at 12 minutes). Cool for 2 minutes; remove to wire racks to cool completely.
DECORATE cookies with icings as desired. Cut licorice into small pieces to form laces. Let stand for 15 minutes to set icing. Store cookies in between wax paper layers in covered container.
* 2 cups NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Tub Dough can be substituted for the bar dough.