Step 1

Heat oven to 350°F.

Step 2

Microwave 3 oz. chocolate and COOL WHIP in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Reserve for later use.

Step 3

Melt remaining chocolate as directed on package. Whisk eggs, oil and molasses in large bowl until blended. Stir in melted chocolate. Add dry cake mix and ginger; mix well.

Step 4

Roll dough into 76 balls, using about 1 tsp. dough for each ball. Place, 1 inch apart, on parchment-covered baking sheets.

Step 5

Bake 8 to 9 min. or just until centers are set. (Tops will be cracked.) Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Step 6

Spoon reserved COOL WHIP mixture into resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag; use to pipe about 1 tsp. COOL WHIP mixture onto bottom side of each of 38 cookies. Cover with remaining cookies, top sides up, to make 38 sandwiches. Sift powdered sugar over cookies.