In a small bowl combine sugar, cinnamon, and cayenne pepper. Set aside.
Divide cookie dough into 1-inch balls. Roll balls in sugar mixture and place on a baking sheet lined with parchment paper. Bake 10 to 11 minutes or until edges are just set. Let cool on pan 1 minute. Working quickly, while cookies are warm, carefully fold and set them in an upside-down miniature muffin pan to hold it in a taco-shape. Let cool completely.
Fill each cookie shell with crushed chocolate cookie "taco meat", fruit chew "cheese", cherry "tomatoes" and fruit leather "lettuce". Transfer frosting to a quart-size resealable plastic bag. Cut the tip off of one of the corners and pipe frosting across the cookie toppings for "sour cream".