Place the crisp gingerbread cookies into a food processor and pulse until they become fine crumbs. Remove 2 tablespoons of crumbs and set aside for the garnish.

Add the softened cream cheese, dark molasses, cinnamon, ginger, and cloves to the remaining crumbs in the food processor. Pulse until a dense, dark brown spiced cookie dough forms and pulls away from the sides.

Line a baking sheet with white parchment paper. Using a 1-tablespoon cookie scoop, portion the dough and roll firmly between your palms to create perfectly round truffles.

Place the baking sheet in the freezer for exactly 30 minutes to firm up the centers and lock in their round shape.

Create a double boiler and gently melt the chopped white chocolate bars with the refined coconut oil, stirring constantly until you achieve a smooth, glossy consistency. Remove from heat.

Remove a few truffles from the freezer at a time. Submerge each into the melted white chocolate, using a dipping fork to retrieve it. Tap the fork on the bowl's edge to let excess chocolate drip off.

Place the coated truffle back on the parchment paper. Immediately apply a delicate dusting of the reserved crushed brown gingerbread cookie crumbs and a sprinkle of cinnamon powder before the shell sets. Let sit for 15 minutes at room temperature until firm.