Combine the blackberries, raspberries, sugar and Chambord in a blender or food processor. Using a fine mesh strainer, strain purée into a medium bowl and set aside.

In a small bowl, melt about ¼ cup of Candy Melts according to package directions. Drop a small amount into each cavity. Using the paintbrush, paint up the sides of the mold. You want the mold to be hollow, but take care not to make your candy coating too thin. Hold the mold up to the light. If any light passes through, your chocolate needs to be thicker.

Once each cavity is coated with chocolate, refrigerate for 5 minutes. Remove mold from refrigerator. Fill each cavity ¾ full with the berry coulis and set aside.

Melt another ¼ cup of Candy Melts. If you had any leftover from earlier, they can be remelted. Very carefully drizzle a small amount over each cavity to seal it. You want the melted Candy Melts to land lightly on top of the coulis so that it doesn’t overflow.

Once each cavity is covered, use a metal spatula to level off the mold. Refrigerate for 10 minutes. After chilling, remove candy by turning mold upside down over a layer of paper towels and gently tapping. You will have skull backs and fronts. To make the 3D skull, place a dab of melted Candy Melts in the center of one piece and gently press the two pieces together.

For an especially gruesome appearance, carefully cut around the top of the skull to remove a piece. Add more coulis on top to cover up the seam and give the skull a bleeding effect.