Cocoa Biscuit Balls

1. Preheat oven to 350 degrees F. Grease an oven-safe 10-inch skillet with cooking spray.
2. Cut each biscuit in half. Working with one half at a time, peel apart into two halves. Stretch and press each half into a thinner layer, then holding one half in the palm of your hand, press a large marshmallow into it. Top with the other half and pinch together until the marshmallow is completely sealed. Gently roll into balls.
3. Dunk each ball in melted butter, then roll in the cocoa-sugar mixture. Place as many around the outside edge of the skillet as you can to form a ring.
4. Bake 20-25 minutes, or until biscuits are golden and baked through. Let rest for 10 minutes.

Hot Cocoa Dip

1. Combine cream cheese, Greek yogurt, and hot cocoa mix in a large bowl. Using a hand mixer, beat on low speed until cocoa mix is moistened, then on high speed until well combined and smooth.
2. Using the spatula, fold the whipped cream into the mixture until fully combined.
3. Transfer the hot cocoa dip into the center of the biscuits and sprinkle with mini marshmallows. Serve warm.