Add 1-2 inches of water to the bottom of a medium sauce pot and bring to a simmer on medium heat. Top with a heat proof bowl and add the chopped chocolate. Stir until melted and then remove the double boiler from the heat.

Using a spoon, pour a few tablespoons of chocolate into a 4 half-sphere silicone mold. Smooth the chocolate evenly on all sides and place the mold into the refrigerator for 10-15 minutes to set. After it sets, add an additional layer of chocolate for extra stability and then place back into the fridge for 10 minutes to harden. Reserve the remaining chocolate for decoration.

While the chocolate half-spheres are setting in the fridge, make the hot cocoa mix.

Add cacao powder, coconut sugar, cinnamon, and salt to a medium sized bowl and whisk until evenly incorporated. Set aside.

Line a baking sheet with parchment paper. Then gently remove the set chocolate half-spheres from the mold and place on the pre-lined baking sheet. Flip half of the spheres over and fill with 1-2 tablespoons of the hot cocoa mixture.

Place a small plate in the microwave and heat for 30-60 seconds, or until warm. Next, take the empty half-spheres and gently press the lip of the sphere to the warm plate. The lip of the sphere should be slightly melted so it can easily adhere to the other sphere, forming the chocolate bomb. Then, quickly press the empty sphere on top of the cocoa filled spheres to seal the chocolate bombs. Drizzle the remaining chocolate over top of the spheres and sprinkle chopped cacao nibs, if desired. Place back in the fridge for another ten minutes to set.

While the bomb sets, pour the nutpods Holiday Nog into a small saucepot on medium heat. Warm for 2-3 minutes, or until lightly steaming. Remove from the heat and add in the spiced rum. Transfer to a large spouted measuring glass.

Place the cocoa bombs into 4 large heatproof mugs and carefully pour equal amounts of the hot nutpods Holiday Nog over each chocolate bombs until it melts the chocolate and the ingredients inside incorporate into the nog. Top the Spiked Holiday Chocolate Nog with whipped coconut cream and an extra sprinkle of cacao powder.