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

Microwave the black candy melts in a bowl for about 2 minutes, stirring every 30 seconds until completely smooth.

In a separate bowl, microwave the red candy melts using the same method.

Microwave the cream cheese frosting for 45 seconds, or until warm.

Divide the warmed frosting equally between the bowls of melted candy and stir each until fully combined.

Alternate pouring the black and red mixtures into the prepared pan to create layers.

Tap the pan gently on the counter to even out the fudge mixture and refrigerate for about 4 hours.

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

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