Add candy melts to a microwave-safe bowl and melt according to package directions.
Pour 2 tablespoons of melted chocolate into each mold cavity and using a silicone brush spread the chocolate around the mold.
Refrigerate for 5-10 minutes or until the chocolate is set.
Once set, remove the chocolate spheres from the mold and fill three of them with 2 tablespoons of pumpkin spice hot cocoa and miniature marshmallows.
Melt the leftover chocolate, take an empty sphere and press the edges in the chocolate, shake off excess, and press the two halves together.
Refrigerate the bombs immediately to avoid melting the pressed edged.
Melt the white chocolate in a small dish, add it to a piping bag, and once it's NOT HOT drizzle it on top of the bombs. Immediately add sprinkles.
Refrigerate the chocolate balls until ready to serve.
Heat 1 cup of milk in a large mug and drop a cocoa bomb inside, stir until well combined.