In two small, microwave-safe bowls, melt the pink and blue candy melts in 30-second increments, stirring in between. This should take about 60-90 seconds. Spoon about 1 tbs of each color into each half-sphere mold. Using the back of a spoon or a pastry brush, gently swirl the colors together without fully mixing them to create a marble look and spread around the molds. Let set in the fridge or the freezer for a quicker set time until hardened, about 8 minutes.

Once set, carefully remove each sphere from the mold. If the sides are delicate, you may need to strengthen the top edges with little leftover candy melts. 

In 6 of the sphere halves, spoon 1 tbs of the strawberry milk. Top with a couple of mini marshmallows and some cotton candy—warm a small plate in the microwave for 45 seconds. Place one empty sphere halves on the plate for a few seconds to let the edges melt, creating a glue.

Place on corresponding, filled half sphere, aligning the edges. Run a clean finger around the edge to smooth it out. Repeat with the remaining 5 spheres until all the cocoa bombs are assembled. 

To make hot cocoa, place a hot cocoa bomb into the bottom of a mug and pour 6 oz of hot milk or water over the top. Once the shell is melted, stir to emulsify. Serve immediately and enjoy!