Melt the chocolate wafers by following the directions on the bag

Add 2-3 drops of orange gel food coloring to tint the chocolate light orange

Using the 2.5" silicone molds, add chocolate to each mold and spread all over generously then place the molds in the fridge for 5-10 minutes until chocolate hardens

Take out of the fridge and pop out the molds gently

Mix the hot cocoa powder and pumpkin spice in a separate bowl

Warm a plate in the microwave for a minute then pick up one half of a sphere and place on a warm plate for a few seconds until the sides start melting. This smoothes out the edges

Fill that half of the chocolate bomb with a scoop of the hot cocoa/pumpkin spice mix and marshmallows

Place the other half of a chocolate sphere onto the warm plate then push the melted half of the chocolate bomb on top of the half that's filled with toppings.

Firmly hold the chocolate bomb together in place until sealed. Be careful not to crack it!

Melt a little bit of white chocolate wafers according to directions

Cut the tip off a ziplock bag, add the melted chocolate and swizzle over the hot chocolate bomb

Sprinkle with pumpkin spice on top

Let the hot chocolate bomb set for 30 minutes and then enjoy!