Glaze:
½ c. miniature semi-sweet
chocolate chips
1 tsp oil

Line cookie sheets with waxed paper.
In large 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.