In a large saucepan, melt butter over low heat. Add marshmallows and cook, stirring, until marshmallows melt. Stir in food coloring. Turn off heat. Add corn flakes and toss well, making sure not to crush the corn flakes too much. With a fork, gather about 1 tablespoonful of the mixture and place it on a buttered baking sheet. Stick 3 cinnamon candies on top. Allow to dry (about 45 minutes). Store loosely covered at room temperature for up to 4 days. Makes about 50.