Looks better than most amature cake decorators.
The coins were a good idea, and so was the hair drier.
The drier should have been able to soften the coins, it's possible that you may not have noticed or didn't apply the heat long enough. When tempered chocolate gets heated it will hold it's shape for quite some time, even though it is melted through. But the surface would be marred from trying to smooth out the emblem. They would have to be dried or chilled on a smooth non-stick surface (wax paper or parchment).
You can place it in a very LOW oven if you wanted to melt both white and milk chocolates. Just jiggle the pizza a bit when you remove it. The "pepperoni's" will spread out a bit, and will be thinner and stay a bit softer.
In the cake-decorating world, we use fruit leather (roll-up) for everything thing from pepperoni rounds to diced green peppers. Gumpdrops can be rolled out and shaped but they don't have the same visual appeal.
I'm trying to attach a pic I snagged off the web, of how the fruit leather pepperoni's look.
