Place your chocolate in a bowl and melt in microwave for 45 seconds, stir until chocolate is melted.
Place your chocolate in a pastry bag, clip off the end and pipe the chocolate into your molds.
Take the back of a spoon and smooth the chocolate in the molds until the inside of the mold is covered.
Place molds in the fridge and let them set for 30 minutes.
When the chocolate is set, remove from your molds and set 6 in a row.
Place 1 sugar cookie kiss in the bottom of each chocolate cup and add 1 tablespoon of cocoa powder. Then add 5-6 mini marshmallows on top of the hot cocoa.
Heat a small skillet and remove from heat, melt the edge of one chocolate cup and then place it on a cup that has been filled with cocoa.
Let the the two cup edges melt together and set aside.
Assemble the remaining chocolate cups, use remaining chocolate in pastry bag and drizzle over the top of chocolate bombs.
Sprinkle with sprinkle mix and let stand for 10 minutes and serve.