Place dark chocolate melts in a small heatproof bowl. Stand bowl over a pot of simmering water, stir until the chocolate has melted and is smooth. Remove from heat.
Working with one at a time, pour a teaspoon of melted chocolate into each confectionary cup. Use a small brush to coat the cup thickly and evenly, making sure there are no gaps. Turn case upside down on a wire rack to set.
Combine caramels, butter, cream and creme de cacao in a small pan. Stir over a low heat for 3-4 minutes or until caramels have melted. Remove from heat, beat until smooth; cool slightly.
Spoon caramel mixture into each chocolate cup. Allow caramel to set (cups may need refrigerating for 10-15 minutes if the weather is warm). Serve cups dusted with cocoa, or drizzled with milk chocolate.