We call them drizzle cakes and they are very popular right now, I have made a whole lot of different versions in the last couple of months, but I haven't had anyone ask for Nonpareil and drizzle. I think you are on the right track, make sure the cake is chilled, firm and the nonpareil's are firmly attached. The one thing I would check with the ganache is that it is not too hot or too thick. I would practice drizzling down the side of a cake tin first to check consistency, then hold my breath and drizzle the cake 
I Googled "drip cake with nonpareils" and found quite a few images:
There are several with the nonpareils along the bottom of the cake with the drips sort of ending where they begin. You might be able to cluck an image and find your way to some help?
Are you picturing the entire cake covered in nonpareils with the drips?
@810whitechoc Thanks!
@kstevens I did Google prior to posting. Search results did not produce an image of what I'm trying to accomplish, thanks.
I was perusing Pinterest and found this:
http://thecakeblog.com/2016/03/chocolate-funfetti-cake.html
I didn't take time to read through it all but maybd this will be of help to you?
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