In a large microwaveable bowl, slowly melt the semi sweet chocolate, starting at 30 seconds, then in 15-second increments, stirring frequently
When chocolate is melted, stir in softened butter
Stir in the heavy cream until well combined and thick
Refrigerate mixture until firm
Scoop out mixture with teaspoon or melon baller and form into balls
Place on lined cookie sheet, and refrigerate or freeze until firm
Melt semi sweet chocolate and white chocolate, and dip ganache into chocolate until well coated
Top with drizzled chocolate, sprinkles, cinnamon, sugar or cocoa powder, if desired