sauce: In a medium saucepan over high
heat, bring 1/2 cup water to a boil. Add
2 cups of the blueberries; return to a boil.
Cook until liquid is released from fruit,
about 2 minutes. Meanwhile, combine 1/3
cup of the sugar, the cornstarch and salt
in a cup. Add to cooked blueberries, stirring
constantly, until sauce thickens, about
1 minute. Spoon into a medium bowl; cover
and refrigerate until cold, about 2 hours.
filling: In a small bowl stir together
cream cheese, the remaining 1 tablespoon
sugar, and red and yellow food coloring
to make orange-colored cream cheese; set
Using a serrated knife cut a thin layer
off the top and bottom of the pound cake.
Cut the pound cake into 4 (1/2-thick) horizontal
slices. Working with 1 slice at a time,
use a 4-inch bat-shaped cookie cutter to
cut out 2 bats. From the same slice, use
a 1/2-inch half moon-shaped cutter, to cut
out 4 half moons. Repeat with remaining
pound cake. Carefully spread 4 bats and
8 moons with cream cheese mixture. Arrange
the remaining 1/4 cup blueberries in a single
layer over cream cheese, dividing evenly
and pressing lightly. Cover with remaining
bat and moon shapes forming sandwiches.
In a cup combine confectioners sugar and
cocoa; through a fine mesh strainer lightly
sprinkle over bat and moon sandwiches. Divide
blueberry sauce among 4 serving plates;
spread to form a "sky background."
1 bat and 2 moons on each plate; serve.
(12-ounce) bag of frozen blueberries contains
about 2-1/4 cups