Finely crush your gingerbread cookies and set aside.

In a mixing bowl, combine the crushed gingerbread cookies with softened cream cheese, mixing until smooth.

Add powdered sugar, ground ginger, ground cinnamon, ground nutmeg, ground cloves, molasses, and vanilla extract to the mixture. Stir until fully combined.

Cover the bowl with plastic wrap and refrigerate for about 30 minutes.

Form truffle balls from the mixture about 1 inch in diameter and place on a parchment-lined baking sheet.

In a microwave-safe bowl, melt semisweet chocolate and coconut oil in 30-second intervals, stirring until smooth.

Dip each truffle into the melted chocolate, allowing excess chocolate to drip off before placing them back on the baking sheet.

Sprinkle with crushed gingerbread cookies or cocoa powder before the chocolate sets.

Refrigerate the coated truffles for about 30 minutes to harden.

Store truffles in an airtight container in the refrigerator.