In a large bowl cream together the butter and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour and baking powder then stir into the creamed mixture alternately with the milk. Roll dough into 2cm balls and place balls 2cm apart onto an ungreased baking tray.
Bake for 15 to 20 minutes in the preheated oven until biscuits start to brown on the bottom. Remove from baking trays and cool on wire racks.
When biscuits are completely cool carve a hole into the flat side of each biscuit using a small knife. Save the crumbs.
Chocolate Filling: In a heatproof bowl melt chocolate chips in a microwave or over a saucepan of simmering water. Stir frequently until smooth.
In a medium bowl stir together the melted chocolate, apricot jam, ground pecans, rum and reserved crumbs until well blended. Fill the carved out centres of the biscuits with the chocolate mixture and stick two biscuits together with the filling sides in to form a peach shape.
Sugar Coating: Divide the remaining cup of sugar into two bowls. One bowl should contain 1/4 cup and 3/4 cup in the other. Colour the small bowl with the red colouring by working it in with your fingers. Colour the other bowl with the yellow colouring and add a pinch of the red sugar to it to make a peachy colour. Brush each biscuits with water and roll them first in the yellow sugar then dip a part of them into the red sugar to give them a blush. Insert plastic green stems into the top for a realistic effect.