Line a baking sheet with parchment paper, wax paper, or foil sprayed with non-stick cooking spray.
Place cookies into food processor container, and pulse until cookies reach a fine crumb, (mixture will resemble a coarse meal.) Soften cream cheese in the microwave for 20 seconds, and mix with gingerbread cookie crumbs, sweetener, and cinnamon.
Roll or scoop mixture into 1-inch balls. In a small bowl, mix together cinnamon and sweetener to make the coating, and roll truffles in coating. Place truffles on the prepared baking sheet.
Microwave white chocolate for 30 seconds, stir, and microwave an additional 15-30 seconds, or until chocolate is melted. Using a fork, drizzle white chocolate over the top of the truffles.
Refrigerate for 30 minutes to an hour, or freeze for 15 minutes to allow truffle to set up a bit before placing sucker stick. Once truffle is firm enough to handle, gently press sucker stick in the center bottom of the truffle. Place pops in a decorative glass or jar. Keep refrigerated until ready to serve.
*Note: You may also skip the last step, and simple leave them as truffles!