Prepare pound cake batter as directed. Use cooking spray to spray inside of small heart cavities of silicone pan. Fill each cavity with pound cake batter. Bake as directed and cool in pan. While still in pan cut off excess sticking over edge of pan to create flat bottom. Unmold from pan and place on cooling grid with parchment paper underneath.
Combine cocoa dark candy coating, whipping cream and butter in microwave safe bowl. Microwave for 20 second intervals until combined and melted. Do not overheat. Glaze should be thick and shiny. Immediately pour glaze over heart shaped petit fours and tap cooling rack to help excess glaze drip off. While still wet place sugar layon on top of petit pour. After glaze has set, place each petit four in candy cup.