1poundsemisweet or bittersweet chocolate for dipping
Almond bark for drizzling, optional
Preheat the oven to 350 degrees F. Lightly grease a large, rimmed baking sheet (11X17-inches or so). Set aside.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the vanilla and eggs.
Add the flour, cocoa powder, baking soda, salt, ginger, cinnamon, allspice, cloves and nutmeg. Mix until combined.
Combine the molasses and hot water in a liquid measuring cup and whisk to combine. Stir it into the batter. Mix in the chocolate chips.
Spread the batter into the prepared pan. Bake for 15-18 minutes until the center springs back to the touch and a toothpick inserted comes out clean or with moist crumbs.
Let the cake cool in the pan. Crumble it into a large bowl with the cream cheese. Mix together until well combined (the texture should resemble cookie dough).
Shape the dough into 1-inch (or so) balls and place them on a parchment lined baking sheet. Refrigerate for an hour or so until firm enough to dip.
Melt the chocolate in the microwave or on the stovetop (in a double boiler or a bowl set over a pan of simmering water). Dip each truffle in chocolate and place on a clean parchment lined baking sheet. Refrigerate until set. Drizzle with additional almond bark or chocolate, if desired.