Preheat oven to 350°F. Spray a 9 inch round cake pan with baking spray, then set aside.

In a microwave-safe bowl, add semi-sweet chocolate chips. Heat in microwave for 30 seconds on 50% power, then stir. Continue to heat for 15-second intervals until all chocolate has completely melted. Set chocolate aside to cool slightly.

In a medium bowl, whisk together flour, cocoa powder, baking powder, and salt. Set bowl aside.

Using a stand mixer, cream together butter, granulated sugar, and brown sugar on medium-high speed until fluffy, about 5-7 minutes.

Reduce mixer speed to low and slowly mix in eggs and vanilla until incorporated.

Keeping speed on low, quickly scoop in dry ingredients, adding about ⅓ to ½ cup at a time. Once added, continue to mix until dry ingredients are incorporated; be careful not to overmix.

Still keeping speed on low, slowly pour in cooled melted chocolate and milk and mix until incorporated.

Pour batter into prepared cake pan, gently tapping pan to level batter and release any air.

Bake for 45-55 minutes or until a tester toothpick comes out clean with no crumbs.

Let cake cool in pan for 15 minutes, then remove from pan and transfer cake to a wire cooling rack to cool until easy to handle.

Using your hands, crumble baked cake into a large bowl. Add cream cheese, then thoroughly mix everything together until cake is completely coated.

Scoop out some cake mixture and firmly pack it into an Easter egg silicone mold, filling each cavity to top. Use flat edge of a butter knife to help level off top.

Transfer filled molds to refrigerator and chill for 5 minutes.

While eggs chill, add each color of candy melt to its own microwave-safe bowl. Heat each in microwave for 30 seconds on 50% power, then stir. Continue to heat for 15-second intervals until all chocolate and candy have completely melted.

When ready to decorate, release cake pop eggs from molds. Line a baking sheet with parchment paper and place cake pop sticks nearby.

Dip tip of a cake pop stick in a chosen color of candy melt then insert coated stick in bottom of cake pop, up to a maximum of half length of stick. Once attached, dip cake pop in same color of melted candy, turning gently until cake pop is coated, then place on prepared baking sheet to dry. If desired, sprinkle top of wet candy with sprinkles. Repeat until all cake pops are coated.

Transfer coated cake pop eggs to refrigerator and let set for 5 minutes or until coating is firm.

Serve as desired.