In a medium bowl combine chocolate pieces, pumpkin pie spice, and vanilla.
In a medium microwave-safe bowl microwave whipping cream on 100% power (high) about 70 seconds or just until boiling. (Or in a saucepan heat whipping cream just to boiling.) Pour whipping cream over chocolate mixture; let stand for 5 minutes. Whisk until smooth. Stir in chopped gingersnaps. Cover and chill for 1-1/2 to 2 hours or until firm but soft enough to form into balls.
Place crushed gingersnaps and/or cocoa powder in separate small bowls. Using a small spoon, scoop 1-tablespoon portions of chocolate mixture and shape into balls. Roll balls in crushed gingersnaps or cocoa powder to coat. Cover and chill about 1 hour or until firm. Store in an airtight container in the refrigerator for up to 3 days.