Begin by crumbling the Madeira cake and chocolate sandwich cookies into a food processor. Pour in the melted milk chocolate and blend the mixture until fully combined, about 1-2 minutes, until it resembles wet sand.

Transfer the blended cake mixture into a mixing bowl and use your hands to roll the dough into approximately 10 walnut-sized balls. Place them on a baking sheet lined with parchment paper and chill in the refrigerator for 2 hours.

Remove the cake balls from the fridge and insert a wooden skewer into each ball, pushing it halfway through. Melt the white chocolate and drizzle it over each cake ball, ensuring they are completely coated.

Carefully stand the coated cake pops upright in a small pumpkin or butternut squash for a festive display. While the white chocolate is still wet, place a sugar-coated chocolate bean on top of each cake pop to create an 'eyeball pupil.' Chill in the refrigerator for about 30 minutes, or until the coating sets firm.

Once the chocolate coating has set, use icing pens to draw pupils and red veins on the chocolate beans for an eerie effect.