Mix chocolate cake mix, buttermilk, melted butter and eggs on medium speed for 2 minutes.

Stir in chocolate chips.

Line a jelly roll pan with a silicone mat or parchment paper.

Pour cake batter into pan and bake at 350 degrees for 11-14 minutes.

Cool for 10 minutes in the pan. Then, turn onto a wire rack and peel off silicone mat or parchment paper.

Allow the cake to cool completely before cutting into twenty 2 1/2 inch circles using a biscuit cutter.

Cool mixing bowl and wire whip in fridge or freezer for 15 minutes.

Beat heavy cream, sugar and vanilla until stiff peaks form.

Store in the fridge.

Beat softened cream cheese and softened butter with wire whip on medium speed.

Add cocoa, powdered sugar, heavy cream and vanilla.

Beat until smooth and fluffy.

Gently fold the whipped cream into the chocolate cream filling by hand.

Bring heavy cream to a boil and pour over chocolate chips.

Allow the mixture to sit for about three minutes and then stir until smooth.

Melt vanilla CandiQuik and pour onto a silicone mat. Spread into a thin rectangle.

Melt chocolate chips and shortening and drizzle over white chocolate.

Allow the white chocolate to firm up a bit and cut into circles using a cookie cutter before the white chocolate completely hardens.

Spoon chocolate cream filling onto half of the mini chocolate cakes.

Top with the other half of the mini chocolate cakes.

Drizzle chocolate ganache on the top of each cake.

Place a Hershey's Kiss on each cake and prop a white chocolate cake topper against each Kiss.