Using a stand mixer with paddle attachment or handheld mixer, beat the butter on medium speed for 3-4 minutes until light and creamy. On low speed, slowly add in powdered sugar, cream or milk, and vanilla until well combined. Mix on medium-high speed for 2 minutes until light and fluffy.

Remove the gingerbread cake from the pan and crumble the cake right into the frosting mixture. Make sure you don't add any hard lumps of cake. On low, stir together the cake crumbles right into the frosting until combined. A large dough ball will form.

Scoop out the cake balls into 1 Tablespoon sized round balls. Place them on a parchment lined sheet pan and refrigerate for 2 hours or 1 hour in the freezer. It is important that the cake pops are nice and cold for dipping in melted chocolate.

Prepare your cooling station for the cake pops. I've used an amazon box with little holes pokes in the top about 2" apart or floral foam. The floral foam is my preferred method. I typically wrap floral foam in a layer of tissue paper for displaying the cake pops while serving.

Transfer tray of cake balls to the fridge if you chose the 1 hour freezer method. Cake balls should be dipped in chocolate within 24 hours for best results or they will dry out in the refrigerator. 

Melt your melting chocolate in a tall glass or glass measuring cup. Microwave in 30-second increments, stirring thoroughly in between, until your chocolate is melted and smooth. Chocolate can be melted over a double boiler as well and keeps the chocolate melted and warm for a faster coating process.

Remove 1-2 cake balls at a time from the refrigerator so they are nice and cold. Dip the tip of the lollipop stick into your melting chocolate so it somewhat resembles a Q-tip end. Place that end halfway into the cake ball and then dip the ball in melted chocolate. Coat the entire ball so that the ball is entirely covered in chocolate, especially where the base meets the stick. Tap any excess chocolate off by tapping the stick against the glass cup. Dip cake pop into sprinkles immediately. Repeat with all remaining cake balls. Continuously keep reheating your melted chocolate when it gets harder to use.

Let the cake pops dry for at least 30 minutes before serving, packaging, or freezing. Refrigerate cake pops for up to a week in an airtight container, but note that they can form condensation from being in the fridge. They can also sit out at room temperature in an airtight container in a cool, dry place for up to 2 days without issues. Freeze cake pops in an airtight container for up to a month and thaw overnight in the fridge.