Melt chocolate with cream in double boiler over simmering water. (Make sure the bottom of the pan with chocolate doesn't touch the water). Remove from heat. Stir in the chocolate wafer crumbs and cover with plastic wrap. Refrigerate until firm, about 1 hour. Form the dough into balls about the size of golf balls, tapering one end to look like the nose. Roll the large back half of each ball in powdered sugar. Decorate all with the silver balls to resemble the eyes, almonds to look like the ears and a small piece of red licorice for a tail. Chill the "mice" in the fridge for 2 hours.