Using a melon baller tool, make round balls of cantaloupe. Cut kiwis into squares of similar size.
Assemble the fruit kebabs onto small wooden skewers — cantaloupe, marshmallow and kiwi. Put in the refrigerator for an hour to chill.
Melt black candy melts in the microwave until smooth. Pour into piping bag with small, round piping tip.
With a paper towel, dab off any moisture on the fronts of the fruit kebabs. Pipe black candy melt faces on the fronts of the cantaloupe pumpkins, marshmallow ghosts and Frankenstein kiwis. If using icing eyes on the Frankenstein kiwis, apply a tiny dot of candy melt to the kiwi before adding the eyes.
Arrange kebabs on a tray or plate and chill for an hour before serving. These are best if served within 24 hours of preparation.
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