Heat the vanilla candy melts in a medium glass bowl in the microwave for 1 minute at 50% power. Stir well and continue heating in 30-second intervals until fully melted and smooth. Avoid overheating to prevent the candy melts from becoming hard and chalky.

Place the silicone sphere mold on a flat surface like a serving tray or baking sheet. Spoon about 1 ½ tbsp of the melted candy into each mold.

Use the back of a spoon to thoroughly coat the inside of the mold, making the edges slightly thicker to prevent breaking when joining the spheres. Ensure the candy is evenly spread to avoid flat bottoms.

Refrigerate for 3-5 minutes to set.

Once hardened, gently remove the molds from the spheres, starting from the sides and then pushing from the bottom. Handle minimally to avoid fingerprints or melting. Wearing food-safe gloves can help reduce smudges.

Heat a small plate in the microwave for 20-30 seconds. Place a sphere open side down onto the plate and twist slightly to melt the edges.

Flip the sphere back over and fill it with ⅔ of one packet of pumpkin spice hot cocoa mix.

Add 9-10 miniature marshmallows. Heat another sphere's edges on the plate and place it on top of the filled sphere, twisting slightly to meld them together.

If there are any unsealed cracks, heat a spoon in hot water, dry it, and use it to smooth the seam. Repeat to make 3 pumpkin spice bombs.

Melt the orange candy melts in the microwave, following step 1.

Open a sandwich bag and drape it over your hand. Fill it with melted orange candy and cut the tip with kitchen shears.

Pipe the orange candy melts onto the hot cocoa bombs, then immediately add a Mellowcreme Pumpkin on top. Let sit for 2-3 minutes.

When ready to enjoy, heat 8oz of milk in the microwave or on the stovetop. Place the hot cocoa bomb in a mug and slowly pour the hot milk over it. Stir lightly to open the bomb, revealing the pumpkin spice hot cocoa. Continue stirring until fully mixed, and enjoy!