Begin by placing a sheet of parchment paper on your cookie sheet, and set it aside.
Pour the peppermint chocolate pieces into a microwave-safe bowl.
Follow the package instructions on how to melt.
Place a couple of marshmallows into the bowl of chocolate and stir with a fork until they are completely coated.
Pick up the marshmallow with the fork underneath, and tap the fork on the side of the bowl to remove the excess chocolate from the mellow, then place the dipped marshmallow on the baking sheet.
Let the chocolate harden completely before moving to the next step. You can place them in the fridge for a couple minutes to speed the drying up.
Melt the dark chocolate the same as above.
Dip the marshmallow into the melted dark chocolate.
While the chocolate is still wet, add your sprinkles.
Let them dry completely before packaging.