Prepare by placing a place in the freezer and lining a baking sheet or plate with parchment paper and placing it on your workstation.
In a small microwave save bowl, melt the chocolate on high for 60-seconds. If not completely melted, continue in 15-30 second increments at a lower heat until melted.
Stir to remove all lumps and heat only until just melted being careful not to burn the chocolate.
Use a spoon to spread the melted chocolate into the cavity of the sphere silicone mold.
Spread this in an even layer on the bottom and up the sides of the mold then repeat for all 6 molds.
Place the mold into the freezer for 15 minutes.
Once the molds are set, remove them from the freezer and gently remove each half-sphere from the mold placing them onto the frozen plate.
Add ingredients for the "filling" including the brown sugar, coffee creamer, and IOWISH CREAM LIQUEUR into 3 of the spheres.
Slightly melt or heat the edge of the remaining 3 halves and press them into place creating around. You can also use additional melted chocolate and pipe along the edge of the seam to secure.
Store in the refrigerator or in an airtight container on the counter until ready to serve.
To serve, place the bomb into a mug and pour hot brewed coffee over the top. Stir to combine ingredients as the chocolate melts.