Melt chopped chocolate in a heatproof bowl over a double boiler or in the microwave. Heat cream and orange zest in a small pot over medium heat until just before boiling. Remove from heat and pour over the melted chocolate. Whisk to combine. Let cool to room temperature, then refrigerate until just firm, about 1 hour. Spoon ganache into a piping bag with a star nozzle. Set aside.
Blitz cookies in a blender or food processor until coarse crumbs form. Set aside.
Line a baking tray with parchment paper. Melt dark chocolate in a heatproof bowl over a double boiler or in the microwave. Dip half of each dried orange slice into the chocolate and place on the parchment
paper to set.
Unwrap ice cream sticks and arrange them on a serving board. Pipe ganache onto the sides of each ice cream stick to hold them together in a row. Decorate with ganache stars, dipped orange slices, edible gold leaf, and chocolate pearls. Sprinkle cookie crumbs over the top to finish.