let the gelato soften a bit then scoop a large scoop into each of the molds - this will be the outer layer
use the back of the medium cookie scoop to press a hollow into the gelato and filling out the outside of the mold (make sure to mirror the flavors in each mold so you can press them together later)
freeze for 15 mins to reharden the gelato a bit
use the medium scoop to fill the center of each mold with a second flavor of Gelato, then top just HALF of the molds with a maraschino cherry
Freeze for another 15 mins if the gelato has gotten soft
press the two halves together, press hard
freeze for 5-6 hours
roll in crushed crackers then place on a cooling rack and pour the melted chocolate over the gelato ball - if it's not thin enough add some coconut oil to thin it a bit - the chocolate will harden as it hits the cold ball - put right back into the freeze to reharden the gelato underneath the chocolate