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In a medium bowl, dissolve the gelatin in 1 cup boiling water, stirring until completely smooth.
Stir in ¼ cup cold water and ¼ cup liquor. Mix well.
Pour the mixture into a shallow dish or silicone mold. Refrigerate for 2–3 hours, or until fully set and firm.
If using a shallow dish, remove the set Jello and cut it into small squares or shapes using a knife or mini cookie cutters. Place the pieces on a parchment-lined baking sheet and return them to the fridge while you prepare the chocolate coating.
Microwave the melting chocolate or candy melts in a heatproof bowl in 30-second intervals, stirring between each, until smooth and fully melted.
Using a fork or dipping tool, dip each Jello piece into the melted chocolate, ensuring it’s fully coated. Tap off excess chocolate and place the coated candies back on the parchment-lined sheet. Decorate immediately with sprinkles, crushed nuts, or edible glitter if desired.
Refrigerate the candies for 15–20 minutes, or until the chocolate hardens.