Preheat oven to 375 degrees F. In a large bowl combine one roll of cookie dough and 1/2 cup of the flour; knead until well mixed. On a lightly floured surface roll dough until about 1/4 inch thick. Using a set of graduated-size (3-inch, 2-1/4-inch, and 1 inch) star-shape cookie cutters, cut out dough to make 10 to 15 large cookies, 10 to 15 medium cookies, and 10 to 15 small cookies, rerolling scraps as necessary. Place similar-size cookies 2 inches apart on an ungreased cookie sheet. Bake large cookies for 10 to 12 minutes, medium cookies for 8 to 10 minutes, and small cookies for 6 to 8 minutes or until edges are firm and bottoms are light brown. Cool on cookie sheet for 1 minute. Transfer to a wire rack; cool completely.
In the same large bowl combine the remaining roll of cookie dough, the remaining 1/4 cup flour, and cocoa powder; knead until well mixed. Roll, cut, bake, and cool cookies as directed in Step 1.
Transfer vanilla frosting to a microwave-safe bowl. Microwave on 100 percent power (high) about 30 seconds or until the consistency of thick cream, stirring every 10 seconds. Dip the tops of the plain cookies into vanilla frosting. Place a pearl candy on each star point. Let stand on a wire rack set over waxed paper until set. (If frosting becomes firm, reheat in the microwave.) Repeat with chocolate frosting and chocolate cookies.
To assemble, place all of the large cookies on a work surface. Top each large cookie with an alternating color of medium cookie, securing in place with a small amount of frosting. Top each medium cookie with an alternating color of small cookie, securing with frosting. Let stand until set.