Preheat the oven to 350ºF.

Prepare the cake mix batter according to the directions on the box. Line a sheet pan with parchment paper and grease it with butter or baking spray. Pour the cake batter onto sheet pan, spreading it to the edges, and bake for 15 minutes. Let the cake cool and cut into 2-inch squares.

To make the chocolate ganache. Bring ¾ cup heavy cream just to a simmer on the stovetop. Make sure to keep your eye on it so it doesn’t boil over. Place the milk chocolate chips into a large bowl. Slowly pour the hot heavy cream over the chips. Stir with a spatula to melt the chips. When chips start to melt, whisk to combine cream with the melted chips, until smooth. Set aside.

Make the mascarpone whipped cream cheese. Place the mascarpone in a bowl and beat with a hand or stand mixer until smooth. Add the heavy cream and whip on medium speed to combine. Slowly add the sugar and mint extract. Turn the speed up to high and whip until soft peaks form, about 1 minute.

Assemble the cake cups. Divide the cake cubes between the 8 jars. Gently push the squares down to fill the bottom three quarters of the jars or cups. Pour some chocolate liquor into the jars over the cake squares.

Divide the chocolate ganache over the cake layers in each jar.

Top the ganache with the mint mascarpone whipped cream. (Either spoon the cream into the jars or use a pastry bag or plastic bag to pipe evenly over ganache.) Sprinkle the Andes candies pieces over the whipped cream.

Secure the lids on the jars, or wrap plastic wrap over the plastic cups. Use rubber bands to secure the plastic wrap. If desired, dress the jars up with some holiday ribbon. Top the lids with chalkboard sticker and write guests names or holiday greetings.

Serve immediately or refrigerate to serve later. Remove from the fridge one hour before serving. (Can be made up 1 day ahead) Enjoy!!