Preheat oven to 350°F. Spray a 9 inch round cake pan with baking spray and 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 aside to cool slightly.

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

Using a 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.

Slowly add dry ingredients, about ⅓ to ½ cup at a time, mixing until incorporated; be careful not to overmix.

With the mixer on low, slowly pour in cooled melted chocolate and milk and mix until incorporated.

Pour batter into prepared cake pan and gently tap the 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 to a wire cooling rack to cool until easy to handle.

Crumble baked cake into a large bowl. Add cream cheese, then thoroughly mix until cake is completely coated.

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

Transfer filled molds to the 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.

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 into the bottom of the cake pop. Dip the cake pop in the same color of melted candy, turning until coated, then place on prepared baking sheet to dry. If desired, sprinkle top with sprinkles. Repeat until all cake pops are coated.

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

Serve as desired.