Lightly grease an 8" x 8" cake pan and line it with parchment paper in a cross shape.

In a microwave-safe bowl, place the black candy melts and heat for 2 minutes, stirring every 30 seconds until smooth.

In another bowl, repeat the melting process for the red candy melts.

Microwave the cream cheese frosting for 45 seconds until it’s warm.

Divide the warmed frosting equally into both bowls with the melted candy. Stir until fully mixed.

Alternate pouring the black and red mixtures into the prepared pan.

Tap the pan gently to level the fudge and refrigerate for 4 hours or until fully set.

Once set, lift the fudge out using the parchment paper and cut it into squares.

Serve immediately and store any leftovers in an airtight container in the fridge.