Preheat your oven to 450°F (232°C).

Place the semi-sweet chocolate chips in a microwave-safe bowl and pour the heavy cream over them.

Microwave in 20-second intervals, stirring in between, until the chocolate is melted and the mixture is smooth.

Pour the chocolate mixture into a 9-inch pie dish or an oven-safe skillet, spreading it evenly.

Arrange the large marshmallows on top of the chocolate mixture in a single layer.

Bake in the preheated oven for about 5-7 minutes, until the marshmallows are golden brown and puffy.

While the dip is baking, use black gel icing to draw ghost faces on the mini marshmallows.

Remove the dish from the oven and carefully place the decorated mini marshmallows on top of the larger ones.

Serve with graham crackers for dipping, and enjoy your spooky, delicious creation!