Line an 8-inch square pan with aluminum foil. Set aside.
In a medium-size bowl, combine the dark chocolate ingredients. Microwave the mixture on high at 30-second intervals until the chocolate is melted (about a minute), stirring at each interval. When the mixture is smooth, use a spatula to spread it evenly into the prepared pan.
In another medium-size microwave safe bowl, combine the white chocolate layer ingredients. Repeat the melting process as described in step 2 but stir at 20-second intervals, as white chocolate tends to scorch easily. Spread the white chocolate evenly over the dark chocolate layer.
While the fudge is still warm, use a knife to gently score it into 1-inch squares, then put a candy heart on each square.
chill the fudge uncovered in the refrigerator for at least 2 hours or until firm. Lift the foil to remove the fudge from the pan and place the whole hunk of fudge on a cutting board. Use a large knife to cut apart the squares, then peel off the foil from the bottom.
Place each fudge square into a foil bonbon cup or mini muffin cup. Store at room temperature or in the refrigerator for added firmness.