• In a microwave-safe dish, add chocolate chips and cream. Heat on high for 40 seconds, stirring well every 10 seconds 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, grasp the outside of one mold with your hand- just to warm it slightly. At the same time, gently but firmly rotate 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 insert the insert with warm water. Wait for 10 seconds, then gently twist and remove cup. Repeat with remaining cups, then refrigerate while preparing filling.

Ganache

• Add the chocolate chips and cream to a microwave safe dish. Heat on high for 40 seconds mixing well every 10 seconds, or until smooth.
• Once smooth, add the Bailey’s and mix until well-combined. Poor into cups, filling ¾ of the way.
• Roll marshmallows in cocoa powder until well-coated.
• Place marshmallows on baking sheet and broil on high for 1 ½ - 2 minutes.
• Place roasted marshmallow on top of each cup and serve.