1. Preheat oven to 350 degrees F. Grease a bundt pan and set aside.
2. In a small bowl, combine graham cracker crumbs and butter. Combine until a crumbly mixture forms. Set aside.
3. In a medium bowl, whisk together flour, baking powder, baking soda, salt and spice mix.
4. In a separate bowl, beat together eggs, apple sauce and pumpkin puree. Add sugars and beat on low speed again.
5. Fold dry ingredients into the pumpkin mixture.

Filling Bundts:

1. Start with two heaping teaspoons of cake batter at the bottom of each bundt mold.
2. Sprinkle liberally with chopped chocolate and marshmallows. Add another two teaspoons of cake batter and spread evenly over the marshmallows. Finally, top each bundt with prepared graham crackers.
3. Bake for about 20-25 minutes or until cake tester comes out clean.
4. Transfer to a cooling rack and loosen the edge of the bundts with a thin knife, but let the cakes cool completely before removing the cakes.
5. Once cooled, remove each cake and drizzle with melted chocolate.