Place chopped chocolate & Biscoff spread in a small bowl. Set aside.
In a small microwavable measuring cup, pour just under ¼ cup heavy cream and heat for about 1 minute on high or until just starting to come to a bubble. Pour hot cream over chocolate.
Add ginger, vanilla and whiskey and stir together until the chocolate is completely smooth and melted.
Cover with plastic wrap and refrigerate for several hours until firm, or overnight.
When the mixture has firmed up, scoop by the heaping teaspoonful and roll into a ball. (This is much easier with cold hands!)
Place each ball in the bowl of crushed cookie and cocoa mixture; roll around to coat. Continue with remaining ganache.
Keep refrigerated. Bring to room temperature about an hour before serving.