Core the apples and cut into 4-5 pieces (it'll depend on the size of your apples). Try to cut them at such an angle that they stand easily on their own.

Cut out a wedge for the mouth. Try not to have the bottom half of the wedge be at a downward angle so that the peanut butter doesn't seep out. Also try to make the wedge large enough so that you can easily add the teeth.

Use a pastry brush or dip the backs and bottoms of the apples in the lemon juice. This is to prevent the apples from browning. There's no need to use lemon juice on the inside mouth part since that'll be covered up with peanut butter.

Spread on a little bit of peanut butter.

If you want to add strawberry jam do that now. You can also do it after adding the teeth but it's a little more difficult then.

Toss in a dried cranberry.

Use a sharp knife to stab the parts where you want to add the teeth. There's no need to dig a hole. This will be inserting the teeth easier.

Insert the teeth on the bottom. Flip the mouth over, stab the parts where you want to add the teeth, and insert the teeth. Turn back over.

Place the mouths on the serving plate.

Rinse the lychees and pat them dry with paper towels. Place a blueberry in the center of the lychee and place on a paper towel-lined plate until all the eyeballs are ready.

Serve! If using lemon juice, these stay at room temperature for at least 8 hours without browning.