In a large pot, combine coconut milk, chocolate chips, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Heat over medium-low until the mixture is steaming but not boiling, stirring frequently to prevent sticking or burning.

Ladle the hot chocolate into mugs. Top with coconut whipped cream, marshmallows, and optional grated cinnamon or chocolate shavings. Enjoy!

In a slow cooker, combine coconut milk, chocolate chips, cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Cover and cook on low for 2 hours, stirring occasionally. Switch to warm setting and hold for up to 2 additional hours until ready to serve.

Insert a pretzel stick through the center of a marshmallow, then add another marshmallow to the bottom of the same stick. Tie a rosemary sprig around the top area of the pretzel. Add a third marshmallow above the rosemary sprig to create a 'rosemary scarf'. Place assembled snowmen on a parchment-lined baking sheet.

Fill a small ziplock bag with melted chocolate and snip a small corner off the bag. Use the chocolate to draw the snowman's eyes, nose, smile, and buttons. Add a dollop of chocolate to the top of the snowman’s head and press a meringue cookie into the chocolate. Chill in the fridge for 10 minutes to set.

Use the decorated marshmallows as desired. Store in an airtight container for up to one month. For storage longer than one day, omit the rosemary to maintain freshness.