Ingredients
1 cup mascarpone cheese 
1/2 cup sugar
1 teaspoon vanilla
1 package Bellisari's Phyllo Shells
3 ounces Mexican chocolate, finely chopped 
1/2 teaspoon coconut oil 
15 candy corns
Orange & Black sprinkles

DirectionsPour out sprinkles on a small plate. In a microwave, melt Mexican chocolate and coconut oil; stir until smooth. With a spoon coat the inside and edges of Bellisari's  Phyllo Shells with the melted chocolate. Dip the chocolate coated Bellisari's Phyllo Shells into sprinkles to create a festive rim and let cool until hardened. 
In a small bowl whisk together the mascarpone cheese, sugar and vanilla until it has a smooth consistency and place in a bag for pipping. Pipe the chocolate coated Phyllo Shells with the mascarpone mixture and top with a candy corn.