Place the gingersnaps in a food processor and pulse until they become fine crumbs. Remove one tablespoon of crumbs and set them aside for garnish. If you don’t have a food processor, place the cookies in a sealed plastic bag and crush them with a rolling pin until fine.

Add the softened cream cheese, icing sugar, cinnamon, nutmeg, salt, and pepper to the crumbs in the food processor. Pulse until smooth and well combined. If working without a processor, beat the cream cheese until smooth in a large bowl, then add the crumbs and spices and mix until evenly blended.

Use a small cookie scoop to divide the mixture into one-inch portions. Roll each portion into a ball by hand and place them on a parchment-lined baking sheet. Cover with plastic wrap and freeze the truffles for at least two hours, or until solid. Freezing them until firm makes dipping much easier.

Melt the almond bark, white chocolate, or candy melts according to the package directions. If you’re using bulk chocolate, melt gently in a double boiler with an oven-safe bowl set over simmering water. Working one at a time, dip each frozen truffle into the melted coating and turn it gently until fully covered. Place them back on the parchment-lined baking sheet and sprinkle with the reserved crumbs before the coating hardens.

Once the coating is set, transfer the truffles to an airtight container. Keep them refrigerated until serving. They will hold their shape for several hours at room temperature but stay freshest when chilled. Store in the fridge for up to one week or freeze for up to three months.