Line a large baking sheet with parchment paper or a silicone baking mat. Add the cereal to a large microwave-safe bowl.

In a small microwave-safe bowl, combine the butter, brown sugar, molasses, cinnamon, ginger, and nutmeg. Microwave for 1 minute, stirring after 30 seconds, until the butter is melted and the sugar dissolves.

Pour the warm spiced mixture over the cereal. Gently stir until the cereal is evenly coated.

Microwave the coated cereal for 2–2½ minutes, stirring every minute, until the cereal looks glazed and slightly crisp. Remove from the microwave.

Stir in the broken gingersnap cookies, then spread the mixture evenly onto the prepared baking sheet.

In a small microwave-safe bowl, melt the white chocolate almond bark for 1 minute. Stir, then continue heating in 10–20 second intervals until almost melted. Stir until smooth. Transfer to a piping bag or drizzle directly with a spoon over the snack mix.

Immediately top the drizzled mix with holiday candy and sprinkles. Allow to set for at least 15 minutes, or until the chocolate hardens.

Break the snack mix into clusters and store in an airtight container at room temperature.