Cream butter and cream cheese with an electric mixer until light and fluffy.

Continue beating and add eggnog or vanilla extract.

Turn mixer to lower setting and add in confectioner’s sugar, a little at a time.

Turn mixer to a higher speed and whip until fluffy.

Add 2 tablespoons of the cream cheese frosting and add more as needed so that gingerbread will roll into a ball and hold its shape. (I added about 4 tablespoons)

Form into small balls by rolling in hands and place on a parchment or silicone mat lined cookie sheet.

Place in refrigerator for about an hour to make them easier to work with.

Break semi-sweet or dark chocolate bar into small pieces and place in microwave safe bowl or measuring cup.

Microwave on high in 30-second increments, stirring in-between, until completely melted.

Remove gingerbread from refrigerator and dip each gingerbread ball into chocolate. I found it was easier to use a spoon and just drop in and scoop out with spoon.

If you are decorating with sprinkles, sprinkle immediately upon removal from chocolate.

Continue until all balls have been coated.

At this point you can also melt white chocolate and drizzle over the dark chocolate then apply sprinkles. This is totally optional. You can also coat gingerbread with only white chocolate if that is your preference.