Add chocolate chips, ground ginger, cinnamon, black pepper, salt, and cayenne to a heat-proof mixing bowl. Heat cream over medium heat until just simmering. Remove from heat and pour hot cream over the chocolate. Shake the bowl slightly to cover chocolate fully and let sit for 2 minutes. Slowly whisk until combined and glossy ganache forms.

Cover the ganache with plastic wrap and let it cool to room temperature or until firm enough to scoop (about 15 minutes). Scoop approximately 2 teaspoons of the ganache into balls either using a scoop or by hand. Place onto a parchment or silicone-lined baking sheet. Refrigerate for 15 minutes to firm up, then re-roll to smoothen.

Melt most of the dark chocolate for coating in a heat-proof bowl set over a pot of hot water on low heat. Stir in remaining chocolate and allow it to melt. Remove from heat once the mixture is smooth.