Preheat oven and line pan:

Heat oven to 180°C (350°F (175°C)) conventional / 160°C (320°F (160°C)) convection. Insert paper liners into a 12-cup muffin pan.

Mix dry ingredients:

Combine flour, cocoa powder, baking powder, and cinnamon in a bowl.

Cream butter and eggs:

Beat softened butter, sugar, and vanilla sugar until fluffy. Add eggs one at a time, beating well after each. In three additions, sift dry mixture into butter mixture, mixing until just incorporated. Then fold in milk.

Bake muffins until done:

Divide batter evenly among liners using two spoons. Bake for about 20 minutes. Transfer to a wire rack to cool completely.

Glaze and decorate faces:

To decorate: Prepare chocolate glaze as per package instructions. Invert each cooled muffin and dip the top into the glaze. While glaze is still wet, attach two candy eyes and one red chocolate lentil for the nose.

Add pretzel antlers:

Snap a mini pretzel in half and press the halves into the top of the muffin to resemble antlers. Repeat for all muffins. Keep refrigerated for up to 3 days.