Pour candy melts in a microwave safe bowl and heat in 20 seconds increments, stirring each time, until candy has melted and is shiny.

Spread the candy melts up the sides of the mold until every bit of the mold is covered.

Let the molds sit 5 minutes and re-spread any candy melts that sank to the bottom of the molds.

Refrigerate molds for 30-45 minutes.

Once set, carefully remove candy melt spheres from mold.

Fill half the spheres with the hot cocoa powder, marshmallows and shamrock sprinkles.

Place a glass plate in the microwave for one minute.

Remove the plate and immediately place each empty sphere on the hot place to heat the chocolate edges.

Place each heated sphere on each filled sphere. You can use the tip of your finger to smooth the melted candy around the seam.

Take the icing and draw lines back and forth on the top of your sphere.

Place the sugar pearls and shamrock sprinkles on the hot chocolate bomb using the icing as glue.