In small microwavable bowl, microwave chocolate wafers on High 1 to2 minutes, stirring once, until smooth. Remove cake balls from freezer. Dip bottom of 1 cake ball in melted chocolate; place on ice cream cone. Press gently to adhere. Stand in ice cream cone holder. (If holder is unavailable, tightly cover top of empty rectangular pan, at least 2 1/2 inches (6.3 cm) deep, with heavy-duty foil. Cut 8 slits, 1 inch (2.5 cm) long and 3 inches (7.5 cm) apart, in foil.) Let stand until set. Repeat with remaining cake balls, melted chocolate and cones. When all are set, spoon remaining melted candy onto each cake ball, covering completely. Top each with 1 pecan half and remaining chopped pecans. Let stand until set.