Before anything, take a plate and put it in the freezer.
Add the chocolate wafers to a microwave-safe bowl and put them in the microwave. Heat in 30-second intervals until melted all the way through. Stir between each heating time.
Add the melted chocolate to the molds. Spread out the chocolate to cover completely, even the sides. Once done pop in the freezer for 5 minutes. Take out and add another layer of chocolate after that time has passed then put it back in the freezer for another 5 minutes. Mix together the Irish creme and cocoa mix in a bowl.
Take the frozen plate out of the freezer and the chocolate molds from the freezer, too. Take the frozen spheres out of the mold and put them into the chilled plate. Put a small plate in the microwave and heat it for 2 minutes. Once done, take one of the sphere halves and put it upside down on the heated plate. This will start to melt the rim.
Add about 1.5 tablespoons of the cocoa and Irish Creme mix to the sphere. Place the other sphere on top and hold them together. If you need to add a bit of melted chocolate on the edges to help them stick, do so.
Put the rest of the melted chocolate into a pastry back and make certain it's melted again. Cut off the tip and drizzle on the top of your cocoa bomb back and forth. Add sprinkles.