Spray cones with gold mist food color spray; let dry. Place in tall glasses to stand upright. Remove wrappers from cupcakes. Place cupcakes, icing sides down, in waffle cones; press down gently.

Place softened lemon sherbet in a small piping or resealable plastic bag. Place softened orange sherbet in another small piping or resealable plastic bag. Fit a large piping bag with a large star tip. If using plastic bags, cut ¾-inch off corners from both sherbet-filled bags; place side-by-side inside the large piping bag.

Pipe sherbets in a swirl pattern onto cupcakes, applying even pressure to both smaller piping or plastic bags in larger piping bag.

Garnish with red jimmies and chocolate coins. Serve immediately or store in freezer.