In bowl of a stand mixer, cream butter and sugar.
Add molasses, vanilla and eggs; mix on medium low until well combined (mixture will appear a little separated).
Stir in baking soda, salt, ginger, cinnamon, cloves and nutmeg.
Gradually add flour; mix until just combined.
Use cookie scoop to spoon large balls of dough onto cookie sheet. Press down on dough to flatten it.
Bake for 9-10 minutes at 375.
Once cookies are cool, add 24 cookies into an electric mixer stand; add cream cheese. Turn on low; combine until cookies are completely broken up and mixed with cream cheese, forming a ball.
Use small cookie scoop to form balls. Place balls on baking sheet lined with parchment paper and freeze completely.
In double boiler, melt vanilla almond bark and reduce heat to low. Remove frozen truffles from freezer and coat in almond bark, one at a time. (Use two spoons to help toss and coat the balls.)
Place truffles back on lined baking sheet.
Melt red and green melting discs; drizzle over tops of truffles and add sprinkles. Let harden on counter. Place in freezer bag and return to freezer until ready to serve.