Preheat oven to 350°F. Spray purse pan with vegetable pan spray. In medium bowl, combine crumbs, flour, baking powder, cinnamon and salt. In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add eggs, one at a time, mixing well after each. Add vanilla. Add flour mixture alternately with milk; mix well. Pour batter into prepared pan. Bake 35-40 minutes or until toothpick inserted in center comes out clean. Cool cake in pan 10 minutes. Remove from pan; cool completely.
Reserve 1/2 cup buttercream icing white; tint remaining icing yellow. Using spatula, ice the cake; add a thicker layer of icing to purse top to form "flap." Cut spice drops horizontally in half. Place on a flat surface sprinkled with granulated sugar; flatten with a rolling pin or your hand. Position flattened spice drops in flower arrangement on purse "flap". Add additional gum drops to decorate purse. Braid licorice strings and position on handle area of cake; add additional flattened gum drops to decorate handle with icing.