Melt orange candy melts according to package directions.
Pour 2 tablespoons of melted chocolate in each mold cavity, working one at a time. Tip: use a silicone brush to help spread the chocolate around the edges of the mold. Once filled, place the mold in the refigerator for 5-10 minutes or until the chocolate is set. Add a thin layer or chocolate around the edges if needed.
Remove the chocolate spheres from the mold and fill three of the spheres with 2 tablespoons of pumpkin spice hot cocoa. Top with miniature marshmallows.
Melt any leftover chocolate in a shallow dish. Quickly press the edges of second half of the chocolate sphere into the chocolate, shake off excess, and press the two halves together.
Place the chocolate spheres in the refrigerator for a few minutes. This will prevent the chocoalte from melting when decorating.
Melt white chocolate in a small dish. Place in a piping bag (or use a spoon) to drizzle over the prepared chocolate balls. Quickly add a pumpkin icing decoration and sprinkles.
Store in a cool, dry place.
To enjoy, heat 1 cup of milk in a large mug. Place the cocoa bomb inside and watch the marshmallows and cocoa mix burst open. Stir until well combined.