Step 1: In a medium bowl, combine graham cracker crumbs, melted butter, and 1/2 teaspoon of ground cardamom. Mix until well combined. Press about 2-3 tablespoons of the mixture firmly into the bottom of 6 individual dessert pots or jars.
Step 2: Place the prepared pots in the refrigerator for 15-20 minutes to chill and set the crust.
Step 3: Place chopped dark chocolate in a heatproof bowl. In a small saucepan, heat heavy cream with the remaining 1/2 teaspoon of ground cardamom over medium heat until it just begins to simmer around the edges. Do not boil.
Step 4: Pour the hot cardamom-infused cream over the chopped chocolate. Let it sit undisturbed for 5 minutes, then whisk gently from the center until the ganache is smooth and glossy.
Step 5: Spoon or pipe the warm ganache over the chilled graham cracker crusts, filling each pot about two-thirds full. Return to the refrigerator for 30-60 minutes, or until the ganache is firm.
Step 6: Top each pot with an even layer of mini marshmallows. If using large marshmallows, cut them into smaller pieces and arrange them on top.
Step 7: Preheat your broiler (or oven to 375°F / 190°C). Place the dessert pots on a baking sheet. Broil for 1-2 minutes, or bake for 5-7 minutes, watching carefully until the marshmallows are golden brown and slightly charred. Alternatively, use a kitchen torch to toast the marshmallows.
Step 8: Serve immediately while the marshmallows are still warm and gooey. Enjoy your Cardamom S’mores Layered Dessert Pots!