In a 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 a cookie scoop to spoon large balls of dough onto the cookie sheet. Press down on the dough to flatten it.
Bake for 9 to 10 minutes at 375°F.
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 a small cookie scoop to form balls. Place balls on a baking sheet lined with parchment paper and freeze completely.
In a double boiler, melt almond bark and reduce heat to low. Remove frozen truffles from the freezer and coat in almond bark, one at a time. (Use two spoons to help toss and coat the balls.)
Place truffles back on a lined baking sheet.
Melt red and green melting discs; drizzle over tops of truffles and add sprinkles. Let harden on the counter. Place in a freezer bag and return to the freezer until ready to serve.