6 oz Cream cheese, softened
4 c  Powdered sugar
1 tb Milk
1 tb Rum extract
1/4 ts Cinnamon
1/8 ts Nutmeg
1/2 c  Miniature semi-sweet
Chocolate chips
Glaze:
1/2 c  Miniature semi-sweet
Chocolate chips
1 ts Oil

Line cookie sheets w/waxed paper. In lrg bowl, beat cream cheese until
fluffy. Add 2 cups powdered sugar; beat until smooth. Add milk, rum
extract, cinnamon & nutmeg; blend well. Gradually add remaining 2 cups
powdered sugar. Stir in 1/2 cup chips. Refrigerate 1-1/2 hrs or until
mixture is firm enough to handle. Roll mixture into 3/4 in balls;
place on wax paper lined cookie sheet.

In small saucepan melt glaze ingredients over low heat stirring
constantly. Drizzle over candies. Allow glaze to set. Store in single
layer in tightly covered container.