Make a heart template by folding the construction paper in half. Draw a large, round half-heart along the fold-line. With the paper still folded, cut out the heart with scissors and then open it up. Set aside.

Preheat oven to 350 degrees. Knead the sugar cookie dough and flour until smooth. Roll the dough on a sheet of aluminum foil into a 12-inch circle, 1/4-inch thickness.

Place the heart template on top of the dough. With the tip of a pointed knife, follow the outside edge of the heart template, cutting out the shape. Gently slide the heart-shaped cookie dough—with the foil still attached—onto a cookie sheet.

Bake for 15 minutes, then remove from oven. While still hot, randomly press the different size heart-shaped cookie cutters into the warm dough, taking care to leave a 1/2-inch rim of dough as the edge of the large cookie heart. Do not remove the pressed-out heart cookies—leave them in place.

Return the cookie sheet with the large cookie heart (and with the smaller cookie hearts still inside) to the oven, and bake for an additional 5 minutes, or until golden brown. Slide the foil with the large cookie heart onto a wire cooling rack and cool completely. Then gently transfer the large cookie heart to a serving platter, or to cardboard covered with foil.

Evenly divide the vanilla frosting between three bowls. Using the red food coloring, tint one bowl of frosting bright red. Next, using a little less food coloring, tint the second bowl pink. Leave the final bowl of frosting white.

Spoon each bowl of frosting into a separate, resealable plastic bag. Using scissors, snip a small corner from each bag and set aside.

Carefully remove the smaller, cut-out heart cookies from the large cookie heart and set them aside. If necessary, use the tip of the knife to gently loosen the smaller hearts.

Pipe red frosting over the large heart cookie once the smaller heart cookies have been removed. (Don’t use it all; you’ll need some for later.) Using a table knife, spread the red frosting evenly. Sprinkle with red decorative sugar, brushing any excess sugar away from the platter.

Replace the smaller heart cookies back into the large heart cookie. Using the red, pink and white frosting, decorate the smaller heart cookies and the top with M&M’S® Brand Milk Chocolate Candies for Valentine’s Day.

Make a decorative rim, by first piping a line of white frosting around the outside of the large cookie, and then attaching white M&M’S® Brand Peanut Chocolate Candies for Valentine’s Day to the frosting line side-by-side.