Beat together the cream cheese, powdered sugar and cocoa powder in a mixing bowl until the mixture is smooth and fluffy.
Gently fold in the cool whip.
Place a single layer the chocolate graham crackers in a single layer in the bottom of an 8X8 or 9X9 pan.
Then top with 1/3 of the cream cheese mixture spreading it evenly over the top.
Continue layering 2 more times.
Then to make the ganache topping: Place the topping ingredients in a microwave safe bowl and heat in 30 second intervals (stirring between each interval) until the chips are melted and well combined.
Pour the ganache topping evenly over the cake.
Refrigerate for 4-5 hours (overnight is preferred) until the graham crackers have softened.
Top with the mini chocolate chips if preferred. Serve and enjoy!