Step 1: Prepare the Pickle-Brined Chocolate Chips (Optional, but Recommended). In a small bowl, combine the dill pickle brine and water. Add the reserved 1/4 cup of mini chocolate chips. Let them sit at room temperature while you prepare the other components, or refrigerate for up to an hour.

Step 2: Preheat Oven and Prepare Pans. Coat two 8-inch round cake pans with cooking spray.

Step 3: Prepare Cake Batter. Prepare the cake mix according to the directions on the box.

Step 4: Add Chocolate Chips. Drain the brined chocolate chips and add them, along with the remaining non-brined chocolate chips, to the batter, and gently stir to combine.

Step 5: Divide and Bake. Divide the batter between the prepared pans and bake as directed on the cake mix box.

Step 6: Cool Cakes. Let cool for 10 minutes in the pans, then remove the cakes to a rack to cool completely.

Step 7: Make the Frosting. Beat the butter in a large bowl with a mixer on high speed until fluffy, 1 to 2 minutes. Add the powdered sugar, the 2 tablespoons of milk, vanilla extract, and the dill pickle powder. Beat on low speed to combine, then increase the speed to high and beat until smooth, light, and spreadable, 2 to 3 minutes, adding 1 more tablespoon of milk if needed.

Step 8: Prepare Bunny Nose. Dollop a nickel-size mound of frosting on a square of parchment for the bunny’s nose. Smooth it out slightly, sprinkle with nonpareils, and place in the freezer to harden.

Step 9: Shape the Cake. Place 1 cake round on a cutting board. Starting from one side of the cake, measure 2 ½ inches toward the center, then use a serrated knife to cut through that point vertically to make a long, bunny ear-shaped slice. Repeat on the opposite side of the cake. You’ll have a wide strip of cake left in the middle to snack on, plus 2 bunny ears.

Step 10: Assemble the Bunny. Place the second cake round near the bottom of a large platter for the bunny’s head. With the rounded sides of the ears facing out, cut a small notch from the bottom of each ear (about 1 inch) to make a flat edge. Place the ears at the top of the head with the edges of the ears flush against the head and about 1 inch apart.

Step 11: Frost the Cake. Generously frost the cake with the prepared frosting.

Step 12: Decorate the Ears. Use a toothpick to draw an oval in the middle of each ear, leaving a border around the edges. Carefully fill the ovals with nonpareils, pressing gently so they stick.

Step 13: Add Coconut “Fur”. Cover the rest of the cake with the coconut, pressing gently to adhere.

Step 14: Add Facial Features. Use a pastry brush to brush away any excess coconut from the platter. Put the frozen frosting nose in the center of the head. Arrange 2 strips of the licorice in 2 curves as closed eyes; make a mouth in an anchor shape with the remaining licorice. Add optional dill garnish.

Step 15: Serve. Serve and enjoy!