Line a baking sheet with parchment paper.

Melt the white chocolate wafers in 30-second bursts in the microwave, stirring between each, until smooth, then stir in the cinnamon.

Pour onto the lined sheet and spread into an even layer about 1/4 inch thick.

Melt the purple candy melts in 20-second bursts until smooth and pourable.

Drizzle the purple melts in lines across the white chocolate while it is still wet.

Repeat melting and drizzling with the green, then the gold candy melts, each in its own lines.

Drag a toothpick through the lines in one direction to swirl the colors without fully blending them, then scatter gold sanding sugar on top.

Refrigerate 20 to 25 minutes, until completely firm, then break into irregular pieces by hand.