In a small mixing bowl, combine the ginger, cinnamon, nutmeg and cloves. Set aside.

Pour the cinnamon Chex cereal into a large (larger than you think you need!) mixing bowl. Set aside.

In a large saucepan, melt the white chocolate chips, butter, molasses and vanilla extract over medium-low heat. Stir until smooth, do not simmer and remove from the heat as soon as it fully melts.

Measure half of the dry spice mixture into the chocolate (it doesn't have to be exact) and stir.

In a large plastic airtight bag, add half of the powdered sugar and half of the remaining spice mixture, tossing to combine evenly.

Add half of the chocolate covered Chex cereal, sealing and gently shaking to coat.

Turn the cereal out onto a large rimmed baking sheet covered in parchment paper.

Add the remaining powdered sugar and spice mix to the plastic bag and continue with the other half of the cereal.

Allow to set for at least 30 minutes.

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