On floured surface, cut crusts into 24 rounds with 2-inch cookie cutter. On parchment-lined baking sheet, spoon 1 tsp. curd onto 12 rounds; top with cardamom. Place lollipop stick tips in center; run wet fingers around edge of crust. Top with remaining crust rounds; seal. Prick tops, brush with butter and sprinkle with poppy seeds. Bake at 350° until golden, 15 to 18 minutes.