In a microwave-safe dish, add chocolate chips and heavy cream.

Microwave for 40 seconds, stirring afterward until smooth.

Add graham cracker crumbs to chocolate mixture and mix well.

Using a Cookie Shot Glass pan set, fill each mold halfway with graham cracker mixture.

Push in inserts for the shot glass mold.

Chill for at least 1 hour.

To remove the cups, hold the outside of one mold with your hand to warm it slightly. At the same time, gently but firmly twist the insert until the cup and insert loosen. At this point you should have the graham cracker cup and insert removed from mold.

Once removed, carefully fill the insert with warm water. Wait for 10 seconds, then gently twist and remove cup.

Repeat with remaining cups, then refrigerate while preparing the filling.

Add the chocolate chips and heavy cream to a microwave-safe bowl. Microwave for 40 seconds and mixing until smooth afterward.

Once smooth, add the Bailey’s and mix until well combined.

Fill graham cracker cups 3/4 of the way with ganache.

Roll marshmallows in cocoa powder until well coated.

Place marshmallows on a baking sheet and broil on high for 1 1/2 - 2 minutes.

Place roasted marshmallow on top of each cup and serve.