Crush the gingersnap cookies into fine crumbs using a food processor or rolling pin.

In a large bowl, mix cookie crumbs with cream cheese, powdered sugar, ground ginger, and cinnamon until well combined.

Cover the mixture and chill in the refrigerator for about 30 minutes.

Scoop out tablespoon-sized portions and roll into balls; place on a parchment-lined baking sheet.

Melt the chocolate according to package instructions and dip each truffle into the melted chocolate for full coverage.

Allow truffles to set at room temperature or refrigerate until firm.