Line cutting board or cookie sheet with parchment paper.
Finely Crush ginger snaps in food processor or high-powered blender
Add cream cheese and pulse until combined.
Form into ¾″ balls and place on prepared sheet.
Place in freezer for 30 minutes.
Melt chocolate chips by microwaving for 60 seconds then stirring and repeating until melted and smooth.
Spear each truffle with a tothpick and Use toothpick to dip in chocolate, twirling to coat completely. Gently tap off excess.
Return to prepared sheet
Immediately remove toothpick and cover hole with gingerbread decoration (or additional crushed gingersnaps).