Make the chocolate cake and allow to fully cool. With an electric mixer, hand mixer or your hands, crumble the cake until it resembles sand.
Add the marshmallow fluff and fully combined to create your cake ball dough. You can use the paddle attachment of a stand mixer or your hands, but we recommend wearing gloves as the marshmallow fluff is very sticky.
Roll the dough into balls about the size of a tablespoon and place on a tray lined with parchment paper and refrigerate for 2 hours. Once you remove the cake pops from the frig you can smooth them out a little more to create a perfectly round ball.
Prior to taking the cake balls out of the frig, melt the candy melts according to the directions on the bag. You will want the candy coating in a tall bowl/glass to easily dunk the cake balls. A glass measuring cup works well. If your candy melts are too thick when melted you can add some EZ thin or shortening to create a thinner consistency.
Dip the end of the Lollipop stick in the coating and stick in the cake ball. This will act like glue to hold the sticks in as you dip the balls in the coating. Let them sit a minute so the coating can harden a little.
Dunk the cake balls in the coating and allow the excess to drip off.
Dip or sprinkle the bottom of the cake pop with graham cracker crumbs and set on the parchment paper.
Place the Hershey's chocolate in a microwaveable bowl and microwave in 15 second increments until fully melted, stirring in between. Pour into a small piping bag and cut a small hole at the tip of the bag. Drizzle on each cake pop.
With a kitchen torch, lightly torch the mini marshmallows and place three on each cake pop.
Cover and keep at room temperature until you are ready to serve. You can also freeze the finished cake pops once they are fully hardened for 6 weeks.