Crumble the chocolate cake into a medium sized bowl and add in the cream cheese. Use the back of a large spoon to mix until thoroughly combined. Roll the mixture into 1 1/2 inch balls the shape of an egg (if they aren’t moist enough to hold their shape, add a little more cream cheese) and place them on baking sheets. Place in the refrigerator 2 to 3 hours (or in the freezer 15 minutes). Meanwhile, melt down the chocolate. When the balls have firmed up, dip the lollypop sticks into the chocolate and stick one into each cake pop. Put back into the fridge to firm for 5 minutes. Remove from the fridge when set and dip into the chocolate, dripping off any excess chocolate. Immediately sprinkle with coloured sprinkles if using. When set, decorate with royal icing and sugar paste cut outs.