Preheat the oven to 350 °F. Spray a 12-cup Bundt pan generously with cooking spray.

Divide each can of dough into the 8 biscuits and cut each biscuit into halves. Flatten and stretch each piece and add 5 mini marshmallows to the center of each one. Use your hands to seal them up and roll them tight.

Add the rolled biscuits and 1 pack of hot cocoa into a Ziploc bag. Shake well until the biscuits are completely coated.

Place biscuits in the prepped Bundt pan.

Add 1 pack of hot cocoa to the melted butter and mix thoroughly. Pour over biscuits in pan.

Bake for 35-40 minutes or until golden brown. Cool in pan for 10 minutes. Place a big plate upside down over pan and turn the plate and pan over to release the monkey bread. You might have to tap the pan a few times to get the money bread to release from the pan.

Mix the heavy whipping cream and chocolate in a microwave safe bowl. Microwave the mixture in 30 second intervals for about 90 seconds mixing in between intervals. Drizzle over the bread before serving.