Line a baking sheet with parchment paper or a silicone mat.
Gently break the pretzel twists in half to form 20 "antlers."
Place the chocolate into a heat-safe glass jar and microwave the chocolate in 30-second intervals, until melted and smooth.
Working relatively quickly, dip the pretzel, about ⅔rds of the way, into the melted chocolate. Allow the excess chocolate to drip off, or use a spoon to help smooth the chocolate evenly over the pretzel rod and then place it onto the prepared sheet pan.
Add two candy eyes and a cinnamon imperial as the nose to each pretzel rod. Add 2 pretzel halves as antlers to the pretzel rod, dipping the part of the pretzel twist that will adhere to the pretzel rod into additional melted chocolate to help adhere.
Allow the reindeer pretzels to sit at room temperature for 2 hours, until the chocolate isfully hardened. You can speed up the process by popping the baking sheet into the refrigerator for 20 minutes or so.
Notes
Storage: Enjoy immediately, or store in an airtight container for up to 14 days at room temperature. If your house is on the warmer side, store the pretzels in the refrigerator. Leftover Chocolate? If you have leftover melted chocolate after dipping your pretzel rods, add raisins, nuts, and or mini pretzels to the remaining melted chocolate. Mix together and then drop by mounds onto parchment paper to harden for additional treats.Dairy-Free Reindeer Pretzels: Use your favorite dairy-free chocolate to melt for dipping.